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Autumn Pudding

Microwave.Lady's picture
Ingredients
  Frozen cooked squash 12 Ounce (1 Package)
  Brown sugar 1 Tablespoon
  Cinnamon 1⁄2 Teaspoon
  Nutmeg 1⁄4 Teaspoon
  Ginger 1⁄8 Teaspoon
  Ground cloves 1⁄8 Teaspoon
  Egg 1 , slightly beaten
  Buttermilk 1⁄2 Cup (8 tbs)
  Low calorie whipped topping 2 Tablespoon
Directions

Place squash in 1-qt casserole.
Microwave at High 4 minutes, or until defrosted, stirring to break apart.
Stir in sugar and spices.
Microwave at High 2 minutes, or until hot, stirring once.
In small bowl combine egg and buttermilk.
Add a small amount of hot squash.
Stir back into remaining squash.
Reduce power to 50% (Medium).
Microwave 3 1/2 to 4 1/2 minutes, or until slightly thickened, stirring 2 or 3 times.
Place 1/3 cup of the mixture into each custard cup.
Chill to set.
Chill remaining squash mixture, then combine with whipped topping.
Divide evenly between custard cups.
Chill.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Microwaving
Dish: 
Pudding
Ingredient: 
Squash

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