Good question... I dunno what is the answer to that question. I'll do some investigation and get back to you if I find an answer. You should email the people at Dukan Diet as they probably could give you help..
I usually mix 1/2 cup pumpkin, a Tbsp of eggbeaters, some pumpkin pie spice, a Tbsp FF milk, a packet of Splenda or Stevia and bake in a custard cup. Sometimes I put some SF Davinci caramel syrup on it. Its great for a change of pace...
I was thinking about this today when my mom mentioned the Mrs field's pumpkin cookies I can't have..
Hey, itsmeeee!! haha They made my name carbra!! I cant be a carbra! haha Ok, sorry everyone, OT!.
The pumpkin yogurt sounds great! I'll have to try it!! Tks!..
Over the holiday weekend someone posted this recipe:.
Raisin Bran Scone.
NS Nutriflakes (40% Bran).
2 tbsp of Buttermilk.
1 tbsp of Egg Beaters.
1 tbsp of Splender.
1 tsp of Butter Flavor Extract.
1 tsp of Vanilla Extract.
1/4 tsp Baking Soda.
1/4 tsp Baking Powder.
2 tbsp Raisins.
In a mini chopper, grate/chop the Nutriflakes until you have a course flour. Mix in the buttermilk and egg beaters (replaces the milk for the cereal) and let sit for a minute or two (this allows the dry cereal to soak up the liquid and get moist). Blend in the next five ingredients. Then fold in the raisins..
Spray a single serve dish with Buttered Flavored Pam and fill with mixture. Bake in an preheated oven at 400 Degree for 10 - 15 minutes..
This comes out nice and moist. This counts as your entree and your fruit. Just add a dairy/protein to complete the meal..
Maybe some pumpkin and the spices could be added into this mixture and I'll bet it would come out like a big pumpkin cookie..
I did a search for a "Pumpkin Fluff" recipe that has floated around the board in it's various incarnations. This is what I found:.
Repost by JEFFBAKER on.
) posted this on the old board and I wanted to make sure it's on the new. I made a triple batch for Christmas and the entire family loved it!.
1 can of Libby's 100% Pure.
8 oz container Kraft CoolWhip Free.
1 box of 8 oz Jello SF FF vanilla pudding (dry mix itself).
1/4 - 1/2 cup Splenda (depends on how sweet you like it).
1 tablespoon Smuckers SF Lowcalorie breakfast syrup or equivalent.
Mix it all up in one bowl until well blended then chill in refridge and serve..
Half cup is about 45-50 calories.
Posted by Starfly on.
1-1/2 cups canned.
1 (12-ounce) container Cool Whip Free.
1 teaspoon cinnamon.
1 (1.5 ounce box sugar free vanilla pudding (dry).
1/2 cup Equal Spoonful.
1 Tablespoon light maple syrup.
, cinnamon, Equal spoonful and maple syrup together until well blended. Set aside..
In a different bowl, mix Cool whip and pudding togerher until well blended..
Mixture with the pudding mixture, Stir until well mixed..
Sprinkle top lightly with extra cinnamon if desired..
Keep refrigerated until ready to eat..
YIELD; 8 SERVINGS.
Pie: Use a prepared graham cracker reduced-fat pie crust. Simply prepare.
As directed and put into pie crust. Sprinkle top with cinnamon if desired..
YIELD; 8 SERVINGS.
I remember several people raving about the Pumpkin Fluff as being a great alternative to pumpkin pie at Thanksgiving..
I hope some posters find these useful...
There are plenty of pumpkin recipes here on this forum. You need to do a search, put "pumpkin" in quotes...
Thanks, these are good ideas..
I ended up putting 1/2 c pumpkin in a bowl, adding splenda and cinnamon, heating it up in the micro, then putting a tbsp lgt whipped cream. It wasn't bad. But I didn't know that pumpkin pie spice even existed and now I must find some!! I wanted something that tasted much like the pumpkin part of the pie that I could use as a veg. thanks for the tips!..