It’s October. You know what that means. Pumpkin pie and pumpkin shakes, pumpkin lattes and pumpkin cookies. Pumpkin everything! What great treats to look forward to as we enter the holiday season…calories be damned, right?
But there’s one little problem for me. Even if I decided to not care about calories (which, let’s be honest, I work for USANA, so I care about calories), all of these pumpkin delights are packed with sugar. And processed sugar is something I’m trying desperately to avoid. Ugh.
So I had no choice. I had to figure out a workaround to this disaster of a discovery…and I did. This special sugar-free edition of the USANA Test Kitchen is dedicated to those who, like me, are trying to avoid eating processed/refined sugar. Bonuses: it’s easy, delicious, and low in calories too!
This recipe is adapted from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.
1 cup pumpkin puree
1 (1.5 ounce) package instant sugar-free vanilla pudding mix
1 ½ teaspoons pumpkin pie spice
1 cup evaporated skim milk
1 cup unsweetened vanilla almond milk
Optional: sugar-free whipped topping
Combine all ingredients in a blender and blend until smooth. Place in serving glasses and chill until set. Add optional topping right before serving. Makes six ½ cup servings.
How About You?
Now we can all enjoy the season…and dessert. What is your favorite sugar-free dessert? Share it with me! For more great recipes, don’t forget to check out the USANA Test Kitchen archives.