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Receta Pumpkin Pudding (Slow Cooker)
by Global Cookbook

Pumpkin Pudding (Slow Cooker)
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Ingredientes

  • 1 whl egg
  • 2 x egg whites
  • 1 3/4 c. pumpkin puree pure, solid pack
  • 24 ounce evaporated skim lowfat milk
  • 1 tsp diet margarine
  • 1/3 c. brown sugar
  • 1/3 c. white sugar
  • 1 tsp grnd cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp grnd nutmeg
  • 1/2 c. raisins or possibly
  •     minced dates
  • 2 c. soft bread cubes packed
  • 2 c. lowfat vanilla yogurt
  •     Cheesecloth
  • 1 tsp brandy extract

Direcciones

  1. Beat the egg and egg whites together till they;re a light lemon color.
  2. Combine the Large eggs, pumpkin, lowfat milk, and margarine in an electric slow cooker.
  3. (3-1/2 to 4 qt). Stir in the sugars, cinnamon, allspice, nutmeg, raisins or possibly dates and brad cubes. Cover and cook on LOW till a knife inserted in the center of the pudding comes out clean, 5-1/2 to 7-1/2 hrs. Serve with 1-1/2 c. of the Yogurt Topping.
  4. BRANDIED YOGURT TOPPING; place 2 c. low-fat vanilla yogurt in a cheesecloth-lined strainer or possibly colander (or possibly use a coffee filter). Let it drain in the refrigerator while the pudding is cooking. Stir 1 tsp. brandy extract into the liquid removed yogurt.
  5. NOTES : I am still trying to find a bread pudding recipe which BOTH like.
  6. (Bob likes the stuff more than I do) Just found this one - bet it would have more moisture and be lighter than the one made with stale Grands biscuits.