Every week, Shannon, our dietitian will be sharing her dish of the week. These great recipes are perfect for weight loss surgery patients and just about anyone else!
We hope you enjoy them and as always if you ever have a question about your diet please contact us.
This week’s recipe is:
by Cleveland Clinic Wellness Editors
Simple to prepare, this dessert scores low in fat and calories but high on the flavor scale. Pumpkin is a great source of beta-carotene, a form of vitamin A that helps to promote healthy vision.
Yield: 4 servings
1 small package sugar-free vanilla pudding
1 small package sugar-free butterscotch pudding
3 cups skim milk
1 (14-ounce) can unsweetened pumpkin
1 teaspoon pumpkin pie spice
1/2 cup fat-free Cool Whip
1/2 cup silken light tofu
1. In a large bowl, whisk together pudding, milk, pumpkin and spice.
2. In blender container, blend tofu until smooth.
3. In a separate bowl, mix together tofu and Cool Whip and fold into the pudding mixture.
4. Refrigerate for a minimum of 1 hour.
Nutrition Facts Per Serving (1/2 cup): 130 calories, 1 g total fat, 0 g saturated fat, 0 g trans fat, 5 mg cholesterol, 280 mg sodium, 21 g carbohydrate, 1 g dietary fiber, 11 g sugars, 9 g protein
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