Pumpkin Quinoa "Pudding" (Ett's entry)
- Number of Servings: 12
Ingredients
1 can pumpkin (not pumpkin pie filling)4 cups fat free milk2/3 cup splenda1/2 cup pre-cooked quinoa grain1/2 cup eggbeater egg white2 cups water softened bulgurspices to taste (cinnamon, nutmeg, pump pie spice)vanilla extract
combine in sauce pan the pumpkin, milk, splenda, and cook until boiling, stirring constantly. Add a bit to the eggbeaters egg white and stir, then add back into the whole pan. Stir again to blend well. Stir in quinoa and bulgur, spices to taste, vanilla extract.
Pour into PAM sprayed baking pan, bake at 375 degrees for about 20 minutes, pull from oven and top with raw rolled oats, spray with PAM again to brown the oats, and return to oven. Cook until knife comes out clean.
12 servings per pan, cut into squares. Serve hot or cold.
Number of Servings: 12
Recipe submitted by SparkPeople user JUSTETTHON.
Pour into PAM sprayed baking pan, bake at 375 degrees for about 20 minutes, pull from oven and top with raw rolled oats, spray with PAM again to brown the oats, and return to oven. Cook until knife comes out clean.
12 servings per pan, cut into squares. Serve hot or cold.
Number of Servings: 12
Recipe submitted by SparkPeople user JUSTETTHON.
Nutritional Info Amount Per Serving
- Calories: 155.2
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 15.3 mg
- Total Carbs: 31.6 g
- Dietary Fiber: 7.9 g
- Protein: 5.9 g
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