Diabetes-Friendly Warm Gingerbread-Pumpkin Pudding

Looking for some diabetes-friendly holiday recipes? Prevention.com offers a healthy twist on this delicious gingerbread-pumpkin pudding dish.

This pudding garners much of its flavor from spices that are reminiscent of autumn weather, like allspice and cinnamon.

PREP TIME: 5 minutes
COOK TIME: 25 minutes

2 lg eggs
2 lg egg whites
1/4 c molasses
1/4 c granulated sugar
1 c canned pumpkin
3/4 c fat-free milk
1/3 c whole grain pastry flour
2 tsp ground ginger
1½ tsp ground cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground allspice
1 tsp confectioners’ sugar

1. PREHEAT the oven to 400°F. Coat a 9″ x 9″ baking dish with cooking spray.
2. MIX the eggs, egg whites, molasses, and granulated sugar in a large bowl. Stir in the pumpkin, milk, flour, ginger, cinnamon, baking powder, baking soda, and allspice. Pour into the prepared baking dish.
3. BAKE for 25 minutes, or until the pudding is lightly browned and cracked around the edges but still a bit soft in the center. Cool on a rack for 10 minutes.
4. JUST before serving, place the confectioners’ sugar in a small sieve and dust over the warm pudding.

NUTRITION (per serving) 151 calories, 2 g fat, 1 g saturated fat, 6 g protein, 29 g carbohydrates, 19 g sugar, 2 g fiber, 251 mg sodium



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