Pumpkin Pudding With Whipped Cream - 3g Net Carbs |
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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 6 |
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From The Everyday Low Carb Slow Cooker Cookbook. Per Serving: 260 calories, 3g protein, 3g net carbs, 27g fat, 146mg cholesterol, 54mg sodium Ingredients:
1 teaspoon butter |
1 (15 ounce) can pumpkin (not pumpkin pie mix) |
4 eggs, beaten |
1 1/2 cups half-and-half |
2/3 cup splenda granular |
1 teaspoon cinnamon |
1 teaspoon vanilla |
1 pinch salt |
1 pinch ground cloves (optional) |
1 pinch nutmeg (optional) |
1 cup heavy cream |
2 tablespoons splenda granular |
cinnamon (optional) |
Directions:
1. Grease crockpot with butter.
2. In large mixing bowl, combing remaining pudding ingredients and mix well.
3. Pour into crockpot.
4. Cover and cook on low for 3 hours.
5. Transfer crock to fridge to cool until serving time.
6. Just before serving, prepare the whipped cream: in the bowl of an electric mixer, beat the heavy cream on medium-high speed until medium-stiff.
7. Add splenda and beat briefly to combine well.
8. To serve, spoon pudding into individual bowls. Top with dollop of whipped cream and cinnamon, if desired.
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