Please note that the "2g Carbs" in the subject line appears to be a typo and should be "32 Carbs."
But regarding the carb count of this recipe, wouldn't that be
significantly reduced by using a sugar free maple syrup and Splenda
brown sugar? I imagine there are other brown sugar substitutes besides Splenda and certainly plenty of sugar free syrups available.
Gary
On 2/9/2012 6:01 AM,
Healthy_Recipes_For_Diabetic_Friends@yahoogroups.com wrote:
> 9. Slow Cooker Pumpkin Pie Pudding - Gluten FreeGluten Free - 2g Carbs,
> Posted by: "Chupa Babi"recetta@yahoo.com recetta
> Date: Wed Feb 8, 2012 11:42 am ((PST))
>
> Slow Cooker Pumpkin Pie Pudding - Gluten Free - 32g Carbs, 3g Fiber
> 4 pts plus
>
> Recipe By:
> Serving Size: 6
> Preparation Time: 0:00
> Categories: LowCal (Less than 300 cals) LowerCarbs
> LowFat (Less than 15%) Vegan
>
> 9 1/2 ounces firm tofu -- about 1/2 package
> 2 1/2 cups pumpkin puree -- store-bought or homemade
> 1/2 cup maple syrup
> 2 tablespoons packed brown sugar
> 1 teaspoon cinnamon
> 1/2 teaspoon allspice
> 1/8 teaspoon ground ginger
> 1/8 teaspoon ground cloves
>
> Add all the ingredients to a blender or food processor and puree until
> smooth. Pour into an oiled crock and cook on low for 5 to 6 hours or on high for 2 1/2 to 3 hours. Your can tell when it's ready because the top will stop being jiggly and crack a bit, just like a baked pumpkin pie.
>
> Scoop into serving bowls and serve warm or chilled.
