{Dukan} Pumpkin Pudding

January 20th, 2012 § 9 comments

Think of this pudding as pumpkin pie’s cool older sister: it has no crust, low calories, and it doesn’t come with the craziness that is Thanksgiving.

What’s not to love?  {I had two servings yesterday. I’m ready for a third.}  In other news, since starting back up on the Dukan diet 10 days ago, I’ve lost 7 lbs.  Goodbyeeeee holiday weight, and hello spring bikini! {Almost…}

Dukan Pumpkin Pudding

Adapted from this Southern recipe

  • 1 can (15 ounces) pumpkin puree
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons vanilla extract
  • 3 large eggs, slightly beaten
  • 1 3/4 cups skim milk or nonfat creamer
  • 1 tsp. liquid sweetener

Preheat oven to 350° F or 175 ° C . In a large mixing bowl, combine all ingredients and whisk or beat on low speed until blended. Pour into individual ramekins or a pie dish and bake for 45 to 60 minutes, or until a knife inserted in the center comes out clean and the pudding is firm {the center shouldn’t jiggle when shaken}.  Cool, and serve with nonfat whipped topping and a dash of nutmeg.

Bon appetite skinny loves!


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