FOOD & HEALTH — Recipe of the month

Pumpkin pudding (Photo by Craig Chandler, UNL Communications).
Pumpkin pudding (Photo by Craig Chandler, UNL Communications).

By Kayla Colgrove, MS, RDN, ACSM-CPT, Extension Educator

PUMPKIN PUDDING
(6 Servings)

1 package (5.1 ounces) instant vanilla pudding mix, regular or sugar-free
2 cups low-fat milk
1 can (15 ounces) pumpkin puree
1-1/2 cups whipped topping
1 teaspoon ground cinnamon

1. In a medium bowl, mix pudding and milk with an electric mixer for 1–2 minutes.
2. Add pumpkin to pudding mixture. Stir in whipped topping with whisk or spoon. Mix well.
3. Add cinnamon and mix well.
4. Chill until served

Nutrition Facts Per Serving: Calories 190, Total Fat 3.5 g (6% DV), Saturated Fat 3 g (14% DV), Cholesterol 5 mg (1% DV), Sodium 410 mg (17% DV), Total Carbohydrate 38 g (13% DV), Dietary Fiber 2 g (9% DV), Sugars 34 g, Protein 4 g, Vitamin A 220%, Vitamin C 4%, Calcium 15%, Iron 6%.

Source: Nebraska Nutrition Education Program