Pumpkin Pudding

Pumpkin Pudding

Ingredients

1 (16 oz.) can pumpkin
2 cup skim milk
2 eggs or 1/2 cup Egg Beaters ( Equivalent of 2 eggs)
1 tsp. cinnamon
Dash of salt
1 tsp. Pumpkin Pie Spice
1 tsp. vanilla
4 to 5 packets of sugar substitute (Splenda), or to taste
Directions

Preheat oven to 425F.
Blend all ingredients.
Spoon into a casserole bowl
Bake at 425F for 15 minutes.
Lower heat to 350F and bake another 40 minutes
Garnish with chopped walnuts, if desired.

Nutritional Information (Per Serving)
Calories: 125
Protein: 8 g
Sodium: 140 mg
Cholesterol: 96 mg
Fat: 3 g
Dietary Fiber: 3.5 g
Carbohydrates: 16 g

http://www.diabeticgourmet.com/recipes/html/647.shtml