Pumpkin Pudding

4 Oct

Recipe Source: Skinny in the City email newsletter, Top 6 Skinny Foods for 2010

This is a really simple, unusual, delicious breakfast for the Fall and it’s full of fiber and protein. It’s rich, creamy and very satiating. Chances are good you’ll be satisfied far longer with a bowl of this than a bowl of your normal breakfast cereal. It also makes a nice post-lunch dessert if you’re a slave to that sort of thing… *cough*

All you do is combine 6 ounces of nonfat vanilla yogurt with 1/2 cup of canned pumpkin puree and a few spices (I like 1/2 teaspoon each of cinnamon, nutmeg and allspice). You can whisk it together or whip for a few seconds in the blender and voila! Pumpkin puddin’.

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2 Responses to “Pumpkin Pudding”

  1. Dave October 5, 2010 at 9:35 am #

    Looks good and turns out to be a wonderful source of vitamin A as well. Hello Fall :)

  2. JASMINE October 5, 2010 at 8:29 pm #

    Oh, how easy… Even I could manage this recipe.. Thank you !!

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