This is a quick, easy recipe I found in FitnessRX magazine…and I LOVE it!
I tweaked the recipe a little…but if you want the original, it’s in the Dec 2011 issue, page 47 under Fat-Blasting Recipes.
1 package (1 ounce) sugar free , fat free instant butterscotch pudding mix
1/2 cup canned pure pumpkin
1 and 1/2 cup almond milk
1/2 tsp ground cinnamon
1/2 tsp ground ginger
I put it all in a large bowl and whisked away…then refridgerated. Makes 4 servings of low carb yumminess (like less than 8 grams per serving!) I plan to try it next with sugar free, fat free CHEESECAKE pudding mix and maybe a scoop of vanilla whey protein! (and yes…I have to cut this out of my diet VERY soon…like probably next week! Boooooo!)
The original recipe includes using skim milk (in lieu of almond milk) and 1/4 tsp ground cardamom and a heavy whipped cream topping. I think mine was a delicious alternative! Plus it’s what I had in the pantry. hahahah :p