Pumpkin pie cream of wheat
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
3 tbsp dry cream of wheat3/4 cup Silk Vanilla Light soy milksalt to taste1.5 tbsp canned pumpkin1 tbsp Splendacinnamon to taste
1. In a small bowl, combine cream of wheat, soy milk, and Splenda.
2. Microwave one minute on high; remove to stir.
3. Microwave 30 seconds more; add the canned pumpkin and stir thoroughly.
4. Microwave in short intervals (10-15 seconds) until desired consistency is reached.
5. Stir in salt and cinnamon to taste.
Makes 1 1-cup serving.
Number of Servings: 1
Recipe submitted by SparkPeople user OHNEGRENZEN.
2. Microwave one minute on high; remove to stir.
3. Microwave 30 seconds more; add the canned pumpkin and stir thoroughly.
4. Microwave in short intervals (10-15 seconds) until desired consistency is reached.
5. Stir in salt and cinnamon to taste.
Makes 1 1-cup serving.
Number of Servings: 1
Recipe submitted by SparkPeople user OHNEGRENZEN.
Nutritional Info Amount Per Serving
- Calories: 199.5
- Total Fat: 2.2 g
- Cholesterol: 0.0 mg
- Sodium: 73.3 mg
- Total Carbs: 38.1 g
- Dietary Fiber: 2.8 g
- Protein: 8.8 g
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