Oct 172011

PumpkinPatch Pumpkin Fluff Indulgence

This is my adaption of the Weight Watchers Pumpkin Fluff recipe and one of my favorite treats during the fall season.  It is very, very yummy and is a wonderful way to get the flavor of the holidays without all the fat and calories.  I usually bring a big bowl of it with me when I’m invited to holiday dinners.  That way I get to enjoy dessert and no one has to know it’s low fat and low in calories.  You won’t miss the pumpkin pie if you use this recipe instead.

PUMPKIN FLUFF  – A Yummy Guilt-free Autumn Treat
(makes 8 servings, per serving – WW pts 1.5 equals 1 fruit/veg and 1/2 milk serving; approx 85 calories based on package info.)
1 (1 oz) pkg jello fat free sugar-free instant vanilla pudding mix
1 (1 oz) pkg jello fat free sugar-free instant white chocoloate pudding mix
(options for pudding: or use 2 pkgs vanilla pudding, or 1 pkg each of vanilla and 1 butterscotch pudding)
1 (15 oz) can canned organic pumpkin
2 cups skim milk (or 1% milk)
1/4 tsp each nutmeg and ginger
1/8 tsp each cardomon and clove
2 tsp cinnamon
(option: instead of individual spices add 2 tsp pumpkin pie spice)
1 tsp vanilla

Blend with hand mixer until completely blended, chill for at least 1 hr and serve.  Optional: add a dallop of fat-free Cool Whip and\or a sprinkle of raisins or cran-raisins on top of each serving.  If you want a little crunch sprinkle of granola or a little crushed walnut or slivers of almonds on top. For a holiday dinner you can serve the pumpkin fluff in a nice wine glass.

If there is any pumpkin fluff left over the next day – toss in a blender with a scoop of protein powder (unflavored or vanilla), a few ice cubes, and about 1/2 cup skim milk or fat free yogurt (use enough to make the consistency you like for a shake) and blend until smooth for a quick Halloween or Thanksgiving breakfast.

Substitutions for added nutrition and protein (becomes a meal instead of just a dessert): For additional protein, dissolve a scoop or two of unflavored or vanilla protein powder in the milk before mixing with pudding. Instead of the instant pudding use 2 to 3 cups of your favorite low-fat vanilla yogurt; or 2 cups cooked and cooled quiona or silken tofu (will need to add about tsp of vanilla and a little sweetner, be sure to add just a little at time until it is sweet enough for your taste, use either a sprinkle of stevia or a couple drops of liquid stevia or a bit of honey; if mixture is a bit too thick blend in a little bit of low fat milk (soy or almond milk) at a time until desired consistency).

Pumpkins are full of nutritional goodness especially alpha and beta-carotenes.   They are a good source of vitamins A, C, K, E, antioxidant carotenoids, and lots of minerals, including magnesium, potassium, and iron; half a cup of canned pumpkin has 6.5 grams of net (usable) carbohydrate and 3.5 grams of fiber.

Do you like pumpkin?  What is your favorite way to enjoy pumpkin?

pixel Pumpkin Fluff Indulgence

  7 Responses to “Pumpkin Fluff Indulgence”

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  2. This looks awesome. I may just have to try it.

  3. We can only get pumpkin here for about 2 weeks before Halloween and then it disappears. I’ve never seen canned pumpkin either so I will just have to live/eat vicariously through you on this recipe!

  4. Lady Rose, this sounds absolutely delicious! I know my entire household will go nuts when I make it!

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