Low-Carb High-Fat Mom

Just a mom living a Low-Carb High-Fat Life

LCHF Harvest Pudding

on October 13, 2012

 

Some of the happiest things in life are the results of mistakes.
Take this pudding for example. My daughter and I were trying to make pumpkin cheesecake. We have also been sick the past few days and I was NOT in the mood to drive to the store. So right off the bat I knew it was going to be some down and dirty mixture. We haven’t gone grocery shopping yet this week so I was going to grab stuff out of the cupboard and hope for the best.

Needless to say from the title of this post I did not succeed in making a pumpkin cheesecake. I did however manage to make a delicious pumpkin pudding. It tastes like fall. it is delicious. It is addictive, so be careful :).

Ingredients:

  • 8 oz black cream cheese full fat
  • 2 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • large can pumpkin (NOT canned pumpkin pie)
  • 1-1.5 c sugar substitute
  • 1 envelope unflavored gelatin
  • 1 c boiling water

Directions:

  1. Boil water on stove
  2. Soften cream cheese in microwave for 30 seconds
  3. Combine softened cream cheese, vanilla, pumpkin pie spice, and sugar substitute
  4. Stir boiling water and gelatin together until gelatin is dissolved
  5. Slowly mix together the gelatin into the pumpkin
  6. Cover and place in fridge to set
  7. Serve naked or with whipped cream. I personally never omit whipped cream 🙂

 

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