Holiday Pumpkin Parfait Recipe....Yummy

mimi4
on 11/14/06 10:18 am - Florence, KY

I shared this on the KY and Main board and thought my Ohio neighbors may also enjoy. I would think you could eat this on the Full liquid or Pureed stage. Not sure, I haven't had surgery yet but will run it by the Dietician. A friend gave me this recipe. She received it from a Dietician who works with WLS patients. Sounds good for the Holidays. Ingredients: - 1 cup (255g) pumpkin puree - 1 package (1 oz, 28g) sugar-free instant vanilla pudding mix - 2 cups (475 ml) cold non-fat milk - 1 tsp cinnamon - 1 tsp allspice - 1/2 tsp vanilla extract - 6 TBSP (18g) nonfat whipped cream topping - 6 cinnamon sticks - 1/2 tsp ground nutmeg Directions: 1. In a medium mixing bowl, combine the pumpkin puree, pudding mix, and milk. Add the cinnamon, allspice, and vanilla & mix well. 2. Evenly spoon the mixture into 6 parfait or martini glasses. Chill in the Frig. for about 30 minutes, until the mixture sets. 3. Place 1 TBSP (3g) whipped cream topping on top of each parfait. Garnish with 1 cinnamon stick and the nutmeg. Follow your Doctor's guidelines first but this is what was on the recipe: Gastric bypass: 2-4 weeks Lap-Band: 2-4 weeks BPD: 2-4 weeks Calories: 55.44 Protein: 3.28 g Carbohydrate: 9.43 g Total Fat: .87 g Sat Fat: .46 g Cholesterol: 1.63 mg Sodium: 99.91 mg Sugars: 5.41 g Fiber: 1.50 g Enjoy!!!!