Sat, Jan-10-04, 09:54
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Forum Founder
Posts: 37,424
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Plan: LC, GF
Stats: 241/190/140
BF:
Progress: 50%
Location: Eastern ON, Canada
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Quote:
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Originally Posted by ckoudsi617
1 pkg. (1-oz, 4-serving size) vanilla instant pudding and pie filling mix
(I use the Jello sugar free pudding mix.)
1 can (12 oz) fat-free evaporated milk
1 can (15 oz) pure pumpkin (not pie filling mix)
1 tsp. pumpkin pie spice
Beat together pudding and milk. Refrigerate 5 minutes. Mix in pumpkin and spices. Put in six dessert dishes and refrigerate 10 minutes before serving.
Note: Instead of the pumpkin pie spice, you can substitute 1/2 tsp. cinnamon, 1/4 tsp. ginger, and 1/4 teaspoon nutmeg, and maybe a dash of cloves. Or just use 1 teaspoon cinnamon. [color=purple]
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Evaporated fat-free milk may be lowish on the Glycemic Index, but pumpkin is moderately high GI (75), as are the refined starch carbs in the instant pudding mix. Folks might prefer to use 1½ cups (12 fl oz) soy milk .. soy milks are low-GI and contain NO saturated fat. Unsweetened soy milks have 5g of carbs or less per cup (8 fl oz).
Quote:
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Originally Posted by Lisa N
Even fat-free Cool Whip has hydrogenated oils in it (which makes me wonder how on earth they can claim that it's fat free). Read the label the next time you see some in the store.
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In the US, manufacturers are allowed to label a food as "zero grams of fat" if the actual content per serving is less than 0.5g .. even if it's 0.499g. Note that 'one serving" of Cool Whip, fat-free or otherwise, is 2 level Tablespoons.  Those grams of hydrogenated trans fat can add up quickly .. not to mention the 3g high-glycemic carbs per serving.
Toasted sliced almonds or chopped macadamia nuts would make a nice South Beach legal topping for this dessert. 
hth,
Doreen
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