Recipe of the Week: Pumpkin Pudding
It's still the time of year for pumpkins and you may be surprised how highly nutritious they are. They are loaded with beta-carotene (gives them their bright orange flesh) and are an excellent source of potassium, iron and fiber; key nutrients that we and our kids often don't get enough of.
Furthermore, according to the 2005 Dietary Guidelines for Americans we all should be eating orange colored vegetables at least twice a week. Besides carrots, sweet potatoes and winter squashes, there aren't a lot of orange colored vegetables out there. Pumpkin happens to be one of them! Yay!
But cutting up a big pumpkin isn't an easy or neat task. Luckily canned pumpkin is ready to go and available all year round! It's so easy to use and full of that great pumpkin nutrition. Convinced yet? Here goes then:
This recipe is for pumpkin pudding, a dessert you can feel good about giving to your kids! This is an easy way to get some veggies into those picky eaters.
-1 package (3-4) ounce instant vanilla pudding
-1 can (14 oz.)pumpkin
-2 cups nonfat milk, soy milk or rice milk
-1/4 teaspoon pumpkin pie spice (or 1/4 teaspoon cinnamon, dash of cloves, dash of nutmeg)
Pour milk into bowl, add pudding. Blend well, scraping sides of bowl. Stir in pumpkin and spice and mix until well blended. Pour into serving dishes and refrigerate to set (about 15 minutes).
Makes about 6, 1/2 cup servings
This yummy recipe comes from the Montebello School District's Harvest of the Month program funded by the California Nutrition Network. The California Nutrition Network puts out some great recipes so you'll be seeing lots more.
Enjoy and have pumpkin filled day :)
(photo courtesy of Harris Graber)