Diabetic Friendly Butterscotch and Pumpkin Pudding Recipe

Expressive Mom

That time of year is coming up! Halloween, Thanksgiving, pumpkin this, pumpkin that- it is autumn in the Northern Hemisphere. It wasn’t that long ago that we took our kids trick or treating. However, now that my daughter is too old for it and my son never had an interest in Halloween- we just hand out candies here, and try not to eat any at the same time.

Well that is okay because we can still enjoy taking part in the fall spirit. We can have fun with some healthy dessert creations that are fitting for this time of year. Here is a healthy diabetic friendly fall recipe to enjoy.

Butterscotch and Pumpkin Pudding

Ingredients-

– A pack of butterscotch pudding mix (sugar free)
– One cup fresh or canned cooked pumpkin
– One and a half cup of low fat milk
– One tea spoon of vanilla
– One tea spoon of cinnamon
– Half tea spoon of nutmeg
– Dream Whip or Cool Whip

All the ingredients are to be added together and poured into individual pudding containers to set. You can then top them with the vanilla and the cool whip. Enjoy it! And savor every moment of the pudding you had just made for you and your family.

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Written by Miriam Slozberg

Miriam Slozberg

Miriam Slozberg is an author, mom, blogger, depression advocate and social media consultant. Connect with her on the social media links below.

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