Pumpkin pudding

Pumpkin is packed with vitamins, minerals and antioxidants (“cancer fighters”)! Fill up on this fall veggie for a boost in immunity, and healthy skin and eyes.

Ingredients:
1 3/4 cups fat-free milk
2 tablespoons cornstarch
6 tablespoons sugar
1/2 cup canned 100% pure pumpkin puree
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/16 teaspoon ground nutmeg

Directions:
1. In a medium pan, warm milk over medium heat, whisking constantly as you add the cornstarch and sugar. Turn heat to high and boil for 1 minute. Remove from heat and set aside.
2. In a small mixing bowl, combine remaining ingredients. Stir. Gradually add to the milk mixture (made in step 1) as you stir.
3. Heat over low heat, stirring constantly, and cook for 3 to 4 minutes or until heated through. Pour into 4 serving dishes and place in the refrigerator to chill for at least 60 minutes. Enjoy!

Makes 4 servings

Recipe contains: milk

Carb choices per serving: 2

*Option not included in nutrition facts.

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