Pumpkin Pudding (Slow Cooker) Recipe
Servings: 1
Ingredients
- 1 whl egg
- 2 x egg whites
- 1Â 3/4 c. pumpkin puree pure, solid pack
- 24 ounce evaporated skim lowfat milk
- 1 tsp diet margarine
- 1/3 c. brown sugar
- 1/3 c. white sugar
- 1 tsp grnd cinnamon
- 1/2 tsp allspice
- 1/2 tsp grnd nutmeg
- 1/2 c. raisins or possibly
- Â Â minced dates
- 2 c. soft bread cubes packed
- 2 c. lowfat vanilla yogurt
- Â Â Cheesecloth
- 1 tsp brandy extract
Directions
- Beat the egg and egg whites together till they;re a light lemon color.
- Combine the Large eggs, pumpkin, lowfat milk, and margarine in an electric slow cooker.
- (3-1/2 to 4 qt). Stir in the sugars, cinnamon, allspice, nutmeg, raisins or possibly dates and brad cubes. Cover and cook on LOW till a knife inserted in the center of the pudding comes out clean, 5-1/2 to 7-1/2 hrs. Serve with 1-1/2 c. of the Yogurt Topping.
- BRANDIED YOGURT TOPPING; place 2 c. low-fat vanilla yogurt in a cheesecloth-lined strainer or possibly colander (or possibly use a coffee filter). Let it drain in the refrigerator while the pudding is cooking. Stir 1 tsp. brandy extract into the liquid removed yogurt.
- NOTES : I am still trying to find a bread pudding recipe which BOTH like.
- (Bob likes the stuff more than I do) Just found this one - bet it would have more moisture and be lighter than the one made with stale Grands biscuits.
Adding to Planner
