Harvest Pudding Desserts Recipes

Harvest Pudding Desserts Recipes - How Foods Fight Cancer

MAKES 6 SERVINGS

This pudding is quite irresistible when it’s hot, so if you want to serve it chilled, make a double
batch. 

21⁄2 cups fortified soymilk or other nondairy milk
1 cup solid-pack canned pumpkin
1⁄2 cup yellow cornmeal
1⁄3 cup sugar
2 tablespoons light molasses
1⁄2 teaspoon ground cinnamon
1⁄4 teaspoon ground ginger
1⁄4 teaspoon salt


1. Combine all of the ingredients in a medium saucepan and whisk
until smooth. Bring to a gentle simmer over medium heat and cook,
stirring or whisking constantly, for about 15 minutes, until thickened.
Spoon into small bowls. Serve warm or chilled.

2. Stored in a covered container in the refrigerator, leftover Harvest
Pudding will keep for up to 3 days.


PER SERVING: 173 calories; 2 g fat; 0.3 g saturated fat; 10.3% calories from fat; 0 mg cholesterol;
5 g protein; 35.3 g carbohydrate; 18.4 g sugar; 2.9 g fiber; 199 mg sodium; 163 mg calcium; 2.7
mg iron; 2.1 mg vitamin C; 2846 mcg beta-carotene; 1.8 mg vitamin E