If you love the taste of pumpkin pie, but want to avoid the calories and fat, this dessert is for you! The addition of crunchy walnuts and a dollop of non-fat vanilla on top give it a special delicious richness.
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½ cup granulated no calorie sweetener
2 tablespoons arrowroot powder
1 ¾ cups fat-free thickened milk
1 large egg
½ cup canned unsweetened pumpkin
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
¼ cup chopped walnuts
Dash of salt
½ cup non-fat vanilla yogurt
- Combine 6 tablespoons no calorie sweetener and 2 tablespoon arrowroot powder in a medium saucepan over medium heat. Combine milk and egg, stirring well with a whisk. Gradually add milk mixture to sugar mixture, stirring constantly, and bring to a boil. Cook for 1 minute, stirring constantly. Remove from heat.
- Combine pumpkin, vanilla extract, ground cinnamon, salt, and nutmeg in a bowl, stirring well. Slowly add pumpkin mixture to milk mixture, whisking constantly. Place pan over low heat, and cook for three minutes or until thoroughly heated, stirring constantly (do not boil).
- Divide pudding evenly among 4 dessert bowls, and cover surface of pudding with plastic wrap. Chill.
- Line a baking sheet with foil, and coat foil with cooking spray. Place the remaining two tablespoons of sugar, walnuts, and a dash of salt in a small nonstick skillet; cook over low heat until sugar dissolves and is golden (about 3 minutes), stirring frequently to coat nuts. Transfer mixture to prepared baking sheet, and cool completely. Coarsely chop nuts.
- Top each serving with 2 tablespoons of non-fat vanilla yogurt and about 1 tablespoon nuts. Serve.
Nutritional information per serving
Calories 160 (37 percent calories from fat)
Fat 6 g
Saturated fat 1 g
Sodium 325 mg
Protein 8 g
Carbohydrate 19 g
Dietary fiber 2 g
Potassium 325 mg
Cholesterol 55 mg