1 can (15 ounces) pumpkin pie mix
1 cup low-fat (1%) milk
1/2 cup egg substitute or 4 large egg whites
1/4 cup raisins
1 Preheat the oven to 350°F.
2 In a medium bowl, stir together the pumpkin pie mix, milk, egg substitute, and raisins.
3 Pour the pumpkin mixture into an 8-inch square glass baking dish. Bake for 40 minutes, or until the pudding is lightly browned and set in the center. Makes 6 servings
PER SERVING 114 calories, 0.6g total fat (0.3g saturated), 2mg cholesterol, 6g dietary fiber, 26g carbohydrate, 4g protein, 187mg sodium
Good source of: beta carotene, fiber
Basically just a crustless pumpkin pie, this delicious baked pudding takes advantage of some off-the-shelf ingredients: canned pumpkin pie mix and refrigerated egg substitute. Once the ingredients are assembled (there are only four of them!), it should take only 5 minutes to put the pudding together. The rest is unattended cooking in the oven. Serve the hot pudding with a dollop of lightly sweetened fat-free sour cream or a scoop of low-fat vanilla frozen yogurt.
Many of the recipes in this book contain off-the-shelf foods to help keep recipe prep effort to a minimum – a benefit for your arthritic hands. However, some foods – like canned beans – can hike up sodium levels. If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for Arthritis Health, edited by John A. Flynn, M.D., F.A.C.P., F.A.C.R. and Lora Brown Wilder, Sc.D., M.S., R.D.