Serving Size: 1/6 recipeIngredients
1 cup water
2 cups low-fat milk
3/4 cup pumpkin puree
1 Tbsp. sugar
1/2 tsp. nutmeg
1 tsp. cinnamon
1 cup cornmeal, coarse yellow
6 oz. fat-free whipped topping
1/2 tsp. cinnamon (for topping)
Preparation
1. In a medium pot, bring the water, milk, and pumpkin puree to a simmer. Add the sugar, nutmeg, and cornmeal in an even pour, whisking to incorporate. Reduce heat to a low simmer and cook, stirring as needed, until tender and thickened. If polenta thickens too much, add a small amount of low-fat milk to get a smooth, creamy texture.
2. Pour the mixture evenly into six souffle dishes. If desired, garnish with a small dollop of whipped topping and a pinch of cinnamon. Can be served immediately or allowed to cool and served later.
This recipe is from Diabetes Forecast online.
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