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Butternut Squash Pudding with Gingersnaps

 

Butternut squash pudding


This low sodium dessert is a tasty variation on my banana pudding recipe.

6 servings: 100 mg. sodium per serving

1/4 cup sugar
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Dash salt (about 1/16 teaspoon)
2 Tablespoons cornstarch
1-1/2 cups milk (1% fat)
1/2 cup mashed butternut squash (see below)
1-1/2 teaspoons vanilla
4 Tablespoons ground gingersnap cookies
Whipping cream
6 custard cups

Prep. Instructions

1. Combine cinnamon, ginger, nutmeg and salt in a bowl.
1. Measure cornstarch in a separate bowl.
2. Measure milk in a separate bowl. Remove 2 Tablespoons milk; add to cornstarch.
3. Beat the 2 Tablespoons of milk into the cornstarch until smooth.
4. Have all other ingredients on hand.

Cooking Instructions

1. Place sugar and eggs into a 2 quart saucepan. Stir with a wire whisk until well combined. Add seasonings; whisk to combine.

2. Pour milk into egg mixture; stir to combine well with the wire whisk. Add the butternut squash. Whisk until well combined.

3. Add cornstarch mixture; whisk to combine. Bring mixture to a boil over medium heat, whisking constantly. Turn down heat and let mixture boil softly until thick, whisking constantly, about 1 minute.

4. Remove pan from heat. Add vanilla. Whisk to combine.

5. Divide pudding mixture evenly into each custard cup. Refrigerate until serving time. (Cover with plastic wrap once the pudding is cool to keep it fresher.)

6. Just before serving, whip the whipping cream. Top each pudding cup with 2 teaspoons of the ground ginger snaps, then a dollop of the whipped whipping cream. Serve.

Mashed Butternut Squash

1. Cut the skin off of a small butternut squash. Chop enough squash into 1 inch pieces to make 2 cups.

2. Place the 2 cups of squash into a saucepan; cover with water and bring to a boil. Turn heat down; simmer for 15 minutes, or until squash is very tender.

3. Save 1 Tablespoon of the hot water. Drain squash and place in a bowl.

4. Add hot water to the squash. Mash squash with a potato masher until squash is smooth. (The squash will be on the thick side, which gives the pudding a hearty taste.)

5. Measure 1/2 cup of the mashed squash. Save in refrigerator until ready to use for pudding. (Any extra mashed squash can be frozen for future use.)

judy@low-salt-recipes.com - Copyright © 2015 Judy Reynolds