Introduce students to a food similar to what American colonists might have eaten by adding pumpkin to vanilla pudding. It changes the flavor and adds a healthy dose of vitamin A and fiber!
Ingredients
1 box instant vanilla pudding mix
2 cups low-fat milk
1 15-ounce can pumpkin, refrigerated
*
1 teaspoon pumpkin pie spice
Directions
1. Mix instant pudding with milk in a bowl.
2. Whip it with a wire whisk until it is completely blended, and it thickens.
3. Stir in canned pumpkin and pie spice.
4. Enjoy!
*Note: If pumpkin is not refrigerated, chill the pudding in the refrigerator for two hours
Makes 4 servings or 8 to 10 tasting servings
Nutritional Analysis (1/2 cup)
97 calories
19 g carbohydrates
2.5 g protein
1.5 g fat
3.5 g fiber
75 mg calcium
Source: Rhode Island Kids First Team Nutrition
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