Christmas Pumpkin Pudding with Blackberry Sauce and Whipped Cream
makes 4 servings with a total of 17 carb gams
For a beautiful, festive Christmas pudding, make this sugar-free low carb version. The pudding can be made a day ahead and refrigerated. Then finish with warm berry sauce and a jot of unsweetened whipped cream. Top each serving with a whole berry. Merry Christmas.
Be sure to choose pumpkin puree, not the sugary sweetened version. Feel free to substitue berries, blackberry, blueberry, raspberry, or strawberry. All work equally well.
•1 cup canned pumpkin
•1 package sugar free vanilla instant pudding
•1 teaspoon pumpkin pie spice
•1 1/2 cups whole milk
Stir pumpkin, pudding spice, vanilla and milk together. Divide among 4 dessert dishes and refrigerate until serving time.
Make this luscious warm sauce at the last minute and drizzle over the top. Finish with a touch of unsweetened whipped cream.
Warm Berry Sauce
•1 cup fresh blackberries (OR raspberries, blueberries, strawberries)
•1/4 cup unsweetened apple juice
•1 teaspoon cinnamon, ground
•1 teaspoon cornstarch
Toss all ingredients together in small sauce pan. Bring to a boil, stirring frequently and remove from stove. Serve warm.
To finish, whip 1/2 cup icy cold heavy cream and add a jot to the top of each serving.
