Sweet Potato Pudding

Yield:

6 servings (serving size: 1/2 cup pudding and 2 teaspoons topping)

Recipe Time

Total: 40 Minutes

Nutritional Information

Calories 200
Fat 4 g
Satfat 1 g
Monofat 2 g
Polyfat 1 g
Protein 6 g
Carbohydrate 38 g
Fiber 3 g
Cholesterol 70 mg
Iron 0.0 mg
Sodium 95 mg
Calcium 0.0 mg

Ingredients

Cooking spray
2 large eggs
3 tablespoons honey
1/4 cup 1% low-fat milk
1 slice whole-wheat bread, crusts removed and crumbled
2 cups mashed sweet potato
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 tablespoons chopped pecans
2 tablespoons chopped crystallized ginger
1/4 cup plain 2% reduced-fat Greek yogurt
1 tablespoon honey

Preparation

Preheat oven to 350°. Coat a 1 1/2-quart baking dish with cooking spray. Combine eggs, 3 tablespoons honey, milk, and crumbled whole-wheat bread in large bowl. Beat with a mixer at medium speed until smooth. Add mashed sweet potato, vanilla extract, ground cinnamon, and ground allspice to bread mixture; beat until smooth. Pour mixture into prepared baking dish; sprinkle with chopped pecans and chopped ginger. Bake at 350° for 25 minutes or until pudding is set and slightly puffy (it will sink slightly as it cools). While pudding bakes, combine yogurt and 1 tablespoon honey; stir until smooth. Divide pudding among 4 bowls; top each serving evenly with yogurt mixture.

Note:

The CarbLovers Diet

December 2010