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Diabetic Dessert Recipes
You can bake this simple Pumpkin Pudding for lunch as featured in our diabetic dessert recipes. I personally prefer to use Japanese pumpkins in pumpkin desserts as they are creamier and easier to mash. This diabetic desserts recipe uses simple ingredients such as pumpkin, milk and eggs as the pudding base. Ingredients 450 g Mashed Pumpkin 1/4 tsp Salt 2 cups Skimmed Milk 2 Medium Eggs; lightly beaten 1 tsp Ground Cinnamon 1 tsp Vanilla Essence 5 sachets Sugar Substitute Method Add salt into mashed pumpkin. Stir in milk, followed by beaten eggs. Blend thoroughly. Add in cinnamon, vanilla essence and sugar substitute. Mix well. Pour into baking pan and bake at 210°C for 15 minutes, then lower heat to 180°C and bake for another 40 minutes until done and firm. This pumpkin dessert should be served warm. _________________________ More Jello Puddings & Custards
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