- phelana Nov 3, 2008 03:06 AM
I need a low fat healthy version of a pumpkin pudding please?
In her "Chocolate and the Art of Low Fat Desserts", (which was one of the Dessert Cookbooks of the Month awhile back) Alice Medrich has this pumpkin pudding recipe (paraphrased)-- She says you can serve it in phyllo "nests" that you bake in advance, which I haven't tried yet. I've made a couple of other adjustments to make it fit my diet plan, which I point out below.
For the pudding:
2 eggs, slightly beaten
15 oz can pumpkin
3/4 cup Splenda (she calls for sugar)
1/2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/2 tsp salt
2 TBSP brandy or rum
12 oz can fat free evaporated milk (she calls for regular evap milk)
Preheat oven to 325. Position rack in lower third of oven.
Make the pudding by mixing together all ingredients in a medium bowl. Pour into 8 inch round baking dish. Bake about 55 minutes, until a toothpick comes out clean. Cool, then spoon into bowls.
I got this from a Weight Watchers leader I had several years ago. I still make it from time to time -- low fat and lots of fiber.
1 can pumpkin pie filling
1 small box sugar free/fat free vanilla instant pudding
1 1/2 cup lowfat milk
Mix all three together and chill. Also great with some fat free graham crackers if you miss the crust effect!
Try a pumpkin tofu custard. I have friends who make one and I've misplaced their recipe. But I found these online and they sound quite similar. I haven't made them yet:
1) Steam enough pumpkin or Hubbard squash to yield 1 1/2 c. Turn into a blender or processor together with 1 Ib. tofu, 2/3 c. maple syrup, 7/8 c. water and 1/3 c. oil. Add 3/4 t. salt, 2/3 t. cinnamon, 2/3 t. ginger, 1/4 t. nutmeg, scant t. vanilla and a dash cloves. Blend until smooth.
2) Turn into custard cups and place in a pan. Pour water into the pan to a depth of one-inch. Bake at 375° until custards darken and seem firm. Remove from the pan; refrigerate.
Recipe Two (for a pie, but you could skip the crust and make as a pudding)
1 package extra-firm Silken tofu
1 can pumpkin
2/3cup sugar (more or less--depending on how sweet you prefer)
1 tsp. vanilla
1-1/2 tsp. ground cinnamon
3/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1 unbaked 9" pastry crust
Pre-heat oven to 400 degrees. Blend tofu in a food processor or blender until creamy smooth. Add pumpkin, sugar, vanilla and spices; blend well. Pour into a 9" unbaked deep dish pie shell. Bake approximately 15 minutes, then turn down to 350 and bake additional 40 minutes or until a toothpick inserted in the center comes out almost clean. Cool and serve.
Seeing a commercial product on the shelf the other day, labeled as pumpkin pudding got me salivating for the possibilities, as I enjoy the pumpkin anything (ice cream, pie, cheesecake, etc.)
I once made pumpkin pie filling using egg whites and tofu, also tofu without the use of any egg component. The plain tofu mix didn't taste as good nor was the texture as good (it was heavier/denser than the former).
But to create a pudding got me wondering ...
if you leave out milk, wouldn't the result be a denser and heavier pudding?
I am more interested in making a pudding, don't care about the pie crust component - is the use of ramekins just to have individual portions rather than use for better cooking? Couldn't a cook use a muffin tin bake dish and place that in another container filled with a bit of water?
The richest pudding I think would be made with eggs and milk/cream (more of a custard result/taste) vs. the more vegan recipe you submitted. I wonder if rice milk could be sustituted for dairy milk. I find its tast more similat to dairy milk than soy/almond/oat milk.
I have had cans of pumpkin in storage hoping I could use them in some way. This might be it!
I had hoped to somehow combine them to make a pumpkin yogurt cheese spread, but haven't done this yet - my idea was to drain yogurt through a strainer to form the "cheese" and then somehow add the pumpkin to it with the spices, but I hadn't figured how to do so, given that the pumpkin would have to be cooked first, and if added to the yogurt, might curdle it (??) - my thoughts were to cook the canned pumpkin gently, add spices to it, let it cool, than add to the yogurt. I have no idea if this fantasy would work! I wonder if anyone else has created such a pumpkin yogurt "cheese" or pudding. I thought such a result mght function as a "light" version for a cheesecake filling.