Pumpkin Yogurt Pudding Recipes
PUMPKIN YOGURT PUDDING
For a light and fluffy dessert with the great fall taste of pumpkin, give this simple recipe a try. - Sally Helfer, Houston, Texas
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Combine all ingredients in a bowl; stir until smooth. Refrigerate until serving.
Nutrition Facts : Calories 75 calories, Fat 0 fat, Cholesterol 2mg cholesterol, Sodium 38mg sodium, Carbohydrate 15g carbohydrate, Fiber 4g protein.
PUMPKIN YOGURT PUDDING
Make and share this Pumpkin Yogurt Pudding recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine yogurt, pumpkin, and pumpkin pie spice in a bowl; mix well.
- Spoon into dessert dishes.
- Refrigerate for 10 minutes or until ready to serve. Garnish with whipped cream and cinnamon.
Nutrition Facts : Calories 83.7, Fat 4.1, SaturatedFat 2.6, Cholesterol 15.9, Sodium 56.9, Carbohydrate 7.9, Fiber 0.2, Sugar 6.1, Protein 4.6
PUMPKIN PUDDING
This is a nice dessert for two. It can be doubled nicely. The nicest part of this recipe is that it is only 1 WW point per serving. That should put a smile on your face. LOL
Provided by Audrey M
Categories Dessert
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl, combine all ingredients, except whipped topping and cinnamon, until blended.
- Spoon into 2 dessert dishes.
- Cover and refrigerate or serve immediately.
- To serve, place 1 tablespoon whipped topping on each pudding.
- Garnish with cinnamon.
Nutrition Facts : Calories 37.9, Fat 0.8, SaturatedFat 0.6, Cholesterol 0.1, Sodium 151, Carbohydrate 7.7, Fiber 1.8, Sugar 4.5, Protein 0.9
QUICK PUMPKIN PUDDING
Make this pumpkin pudding for a fast dessert that will satisfy a sweet craving or when unexpected company drops by. Can top with a tablespoon of whipped cream or yogurt and chopped nuts before serving, if desired.
Provided by misty
Categories Fruits and Vegetables Vegetables Squash
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Combine cold milk and pudding mix in a large bowl; beat with an electric mixer until well blended, about 2 minutes. Stir in pumpkin puree and cinnamon. Spoon into 4 individual serving bowls.
- Refrigerate until set, about 10 minutes
Nutrition Facts : Calories 140.4 calories, Carbohydrate 31.9 g, Cholesterol 1.8 mg, Fat 0.4 g, Fiber 2 g, Protein 3.8 g, SaturatedFat 0.2 g, Sodium 529.2 mg, Sugar 24.4 g
PUMPKIN YOGURT FLUFF
Healthy and delicious pumpkin yogurt fluff. Serve with ginger snaps or graham crackers.
Provided by Corrine Gay
Categories Pumpkin Recipes
Time 5m
Yield 8
Number Of Ingredients 5
Steps:
- Stir together pumpkin puree, yogurt, pudding mix, and pumpkin pie spice in a bowl until mixture starts to thicken. Gently fold in whipped topping.
- Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 139.7 calories, Carbohydrate 26.3 g, Cholesterol 1.1 mg, Fat 3.7 g, Fiber 1.7 g, Protein 1.7 g, SaturatedFat 3.4 g, Sodium 651.3 mg, Sugar 7.9 g
INDIAN PUMPKIN PUDDING
Indian pudding is an old-fashioned American dessert made with cornmeal, milk and molasses. I added pumpkin to the mix and came up with a deeply satisfying pudding, like pumpkin pie without the crust. I enjoy it warm or cold (I've been eating the remains of my recipe test with yogurt for breakfast).
Provided by Martha Rose Shulman
Categories dessert
Time 2h30m
Yield Serves eight to 10
Number Of Ingredients 11
Steps:
- Heat the oven to 325 degrees. Butter a 2-quart casserole, soufflé dish or Dutch oven.
- Pour the milk into a 3- or 4-quart pot or saucepan, and place over medium-high heat. Bring to a simmer, and slowly stream in the cornmeal while whisking the milk. Turn the heat to low and simmer 15 minutes, stirring, until the mixture has the consistency of runny cream of wheat. Stir in the molasses and honey, and continue to simmer, stirring, for five minutes. Remove from the heat, and whisk in the pumpkin until the mixture is smooth. Whisk in the eggs, one at a time, and add the remaining ingredients. Pour into the buttered casserole, scraping in every bit with a rubber spatula.
- Place in the oven, and bake 1 to 1 1/2 hours until set; a knife should come out clean when inserted, and the top should be just beginning to brown. Remove from the heat, and allow to cool for at least 30 minutes before serving.
Nutrition Facts : @context http, Calories 158, UnsaturatedFat 2 grams, Carbohydrate 26 grams, Fat 4 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 2 grams, Sodium 248 milligrams, Sugar 21 grams, TransFat 0 grams
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