I had about 1/2 cup of butternut squash leftover and I wanted to turn it into a dessert, using it like I would pumpkin. I hit on the idea of making a pudding with it and adding cranberries and pecans. It turned out to be a delicious combination and a fairly easy dessert to make.
I’m trying something new this time and giving you both the low carb recipe and the regular recipe that doesn’t use sugar substitute. The food is basic and it’s good, whichever way you make it.
While I’m thinking about it, don’t forget that my cookbooks, Low Carb Recipe Magic Meals for Two and Low Carb Recipe Magic Sweets by the Season are available at Amazon in both paperback and Kindle editions. They make a great gift for anyone you know who might be watching their carbs either for weight control or because they are diabetic. Or give one to yourself this Christmas.
Butternut Cranberry Pudding
Low Carb Ingredients:
1/2 cup Butternut Squash, cubed
2 tablespoons, Cranberries, chopped
2 Eggs
1/4 cup Heavy Cream
2 tablespoons Butter
2 tablespoon Vanilla Whey Protein Powder
2 teaspoons Pumpkin Pie Spice
1/4 cup Pecans, chopped (optional)
1/2 cup Brown Sugar Substitute
1 teaspoon Vanilla Extract
2 to 4 tablespoons Walden Farms Marshmallow Dip (optional)
Preheat oven to 350 degrees F. Prepare 4 1/2 cup soufflé cups by spraying with cooking spray or coating with butter.
Put butternut squash in a microwavable bowl with butter and microwave for about three minutes until the squash is tender. Mash with a fork.
In a medium bowl, put the squash, cranberries, protein powder and spices. Stir together, then add eggs, sugar substitute, heavy cream, and vanilla extract. Stir until thoroughly mixed. Add pecans if you are using them.
Spoon or use a 1/4 cup measure to divide among the four baking cups. Place in a glass pan, then add enough warm water to the pan to come about 1/2 the way up the sides of the baking cups so they are sitting in it. This will help keep the pudding moist while it cooks.
Bake for about 40 minutes until a knife inserted in the middle comes out mostly clean. Top with marshmallow cream if desired and bake another 5 minutes to heat. Let cool a few minutes, then serve warm. Or refrigerate and serve cold with whipped cream.
Makes 4 servings.
Nutrition info per serving without optional ingredients:
Calories: 162.6 Fat: 13.8 g Net Carbs: 3.3 g Protein: 5.4 g
With optional ingredients:
Nutrition info per serving:
Calories: 214 Fat: 19.2 g Net Carbs: 3.6 g Protein: 6.0 g
Using Regular Ingredients
1/2 cup Butternut Squash, cubed
2 tablespoons, Cranberries, chopped
2 Eggs
1/4 cup Heavy Cream
2 tablespoons Butter
2 tablespoon Flour
2 teaspoons Pumpkin Pie Spice
1/4 cup Pecans, chopped (optional)
1/2 cup Sugar
1 teaspoon Vanilla Extract
2 to 4 tablespoons Marshmallow Creme (optional)
Preheat oven to 350 degrees F. Prepare 4 1/2 cup soufflé cups by spraying with cooking spray or coating with butter.
Put butternut squash in a microwavable bowl with butter and microwave for about three minutes until the squash is tender. Mash with a fork.
In a medium bowl, put the squash, cranberries, flour and spices and stir together. Add eggs, heavy cream, sugar and vanilla extract. Stir until thoroughly mixed. Add pecans if you are using them.
Spoon or use a 1/4 cup measure to divide among the four baking cups. Place in a glass pan, then add enough warm water to the pan to come about 1/2 the way up the sides of the baking cups so they are sitting in it. This will help keep the pudding moist while it cooks.
Bake for about 40 minutes until a knife inserted in the middle comes out mostly clean. Top with marshmallow creme if desired and bake another 5 minutes to heat. Let cool a few minutes, then serve warm. Or refrigerate and serve cold with whipped cream.
Makes 4 servings.
Nutrition info per serving (without optional ingredients):
Calories: 255 Fat: 13.8 g Net Carbs: 29.1 g Protein: 3.9 g
Nutrition info per serving (with optional ingredients):
Calories: 326 Fat: 19.2 g Net Carbs: 34.5 g Protein: 4.6 g