Mock Pumpkin Pie Pudding

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 80.6
  • Total Fat: 1.6 g
  • Cholesterol: 1.5 mg
  • Sodium: 111.5 mg
  • Total Carbs: 16.4 g
  • Dietary Fiber: 1.6 g
  • Protein: 3.6 g

View full nutritional breakdown of Mock Pumpkin Pie Pudding calories by ingredient


Introduction

Several substitutions here, such as fresh acorn squash, skim milk and Chinese 5 spice - coupled with the absence of flour and egg - make this a healthy, creamy desert surprisingly easy to make. Several substitutions here, such as fresh acorn squash, skim milk and Chinese 5 spice - coupled with the absence of flour and egg - make this a healthy, creamy desert surprisingly easy to make.
Number of Servings: 4

Ingredients

    1 Acorn Squash (4" in dia), Skin on
    1 T Country Crock Light Spread, divided
    2 t Chinese 5-Spice Powder
    1 T Ground Cinnamon
    2 oz. Fat-Free Cream Cheese
    1/3 c Skim Milk
    1/4 c Splenda No-Cal Sweetener

Tips

Partially freeze this and re-blend before serving for a chilly Summer time treat! (Can also be used with extra skim milk for a mock-shake).


Directions

Preheat Oven to 400° F

Cut the squash in half, spread 1/2 of the following over each: Country Crock, Chinese 5-Spice Powder, Cinnamon, and Cream Cheese. Place cut-side up on a baking sheet, and bake for 50 minutes, or until a fork slides into the flesh easily. Remove and let cool 5-10 minutes.

Scoop flesh, cheese and all, into a blender. Add Splenda and skim milk. Blend until smooth, then transfer to a bowl and refrigerate for at least 2 hours before serving.

Serving Size: Makes (4) 1/2 c Servings

Number of Servings: 4

Recipe submitted by SparkPeople user JSLATE2K.