Indian Carrot Pudding Recipe
Written by Sky Taylor, Diet Bites
Dieting & falling in love with fall all over again....
Pumpkins are popping out all over and the wind is kicking up a gentle breeze today.
Soon Trick-or-Treaters will line suburbia decked out in their scary costumes, but hopefully there will be more treats than tricks.
Speaking of treats - I'm finding myself in the mood for my delicious Carrot Pudding recipe. It's so low in fat and calories that it's almost ridiculous - and it's so easy to make.
Carrots - I must add fresh carrots to my market list.
Indian Carrot Pudding, Low Calorie Recipe
6 large carrots - peeled, chopped and cooled until tender in cold water on the stove top
Juice of 1 small lemon OR a Tablespoon of bottled lemon juice
1/2 teaspoon of salt
1 Tablespoon of all purpose flour
1/2 teaspoon of ground cinnamon
dash of nutmeg (and only a dash)
1 cup of skim milk
3 Tablespoons of melted LIGHT margarine (40 - 60 calories per serving)
3 slightly beaten large eggs
1/4 cup of Splenda or you can use sugar for an additional 200 calories
How to Prepare Our Indian Carrot Pudding Recipe
Drain the carrots then puree.
Add the lemon juice for flavor and to preserve the bright orange color of the carrots. This step can be preformed a couple of days in advance to speed-up the process. Be sure to seal when doing such to keep ingredients fresh.
Next, in a large bowl combine all the ingredients until smooth.
Transfer to a baking dish that has been sprayed with cooking spray. Bake the carrot pudding uncovered in a preheated 350-degree oven for about 45 minutes OR until firm to the touch.
Entire recipe contains approximately 550 calories and makes about 8 generous servings.
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