Pumpkin Pudding

Pumpkin Pudding

Prep time: 10 minutes
Yield: 7 servings
Serving Size 1/2 cup

Ingredients

1 can (15 ounces) pumpkin or 2 cups cooked mashed squash (such as Hubbard)
1⁄8 teaspoon salt
2 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg and 1/4 teaspoon cloves)
1 1⁄2 cups non-fat or 1% milk
1 package (3.5 ounces) instant vanilla pudding mix

Directions

1. In a large bowl, mix pumpkin, salt and pumpkin pie spice together.
2. Slowly stir in milk and mix well.
3. Add instant pudding mix and stir for 2 minutes until it thickens.
4. Refrigerate until serving time.
5. Refrigerate leftovers within 2 hours.

Magical Fruit Salad

Magical Fruit Salad

Prep time: 15 minutes
Yield: 12 servings
Serving Size 1/3 cup

Ingredients

4 cups fresh or canned fruit (try a mixture - apples, bananas, oranges, grapes or pineapple)
1 package (3.4 ounces) instant lemon or vanilla pudding mix
1 3⁄4 cups cold nonfat or 1% milk (or mix nonfat dry milk with cold water)

Directions

1. For fresh fruit: Rinse fruit and cut into bite-size chunks. For canned fruit: Drain fruit and cut into bite-sized chunks, if needed.
2. In a medium bowl, combine the instant pudding mix and cold milk. Add the fruit and stir gently. Refrigerate for 5 minutes.
3. Refrigerate leftovers within 2 hours.

Notes

• This salad is best if eaten as soon as it is ready.