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Old 04-14-2014, 05:56 AM   #1
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Pumpkin Cocoa Pudding

Pumpkin Cocoa Pudding

Ingredients

1 1/2 cups Pumpkin, Canned, Organic
3 tbsp Special Dark Cocoa powder
Stevia Glycerite equal to approx 2T sweetness (to taste)
3 tbsp brewed Espresso (cool slightly)
1/2 tsp Pure Vanilla Extract
1/4 tsp Ground Cinnamon

Directions

I used stevia, but use what you like.
The pumpkin is a standard can of pumpkin puree (15oz I think, not pie filling).

Pulse everything in a food processor, blender or use an immersion blender until smooth and well blended,
Taste and adjust sweetener if needed.
Refrigerate at least an hour before serving.


**You can soften 2-3oz of cream cheese and add it when you blend everything for a richer dessert.

The cinnamon isn't necessary, but the combination of cinnamon and vanilla bring out the chocolaty flavor of the cocoa powder instead of just the cocoa flavor.

Nutrition Facts
Makes 3 servings
Amount per Serving
Calories 50
Calories from Fat 3.4
Total Fat 0.38g
Saturated Fat 0g
Cholesterol 0mg
Sodium 53.25mg
Total Carbohydrate 10.56g
Dietary Fiber 4.56g
Sugars 3.13g
Protein 1.5g
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Old 04-14-2014, 06:29 AM   #2
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Thanks Dottie. This looks good.
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Old 04-14-2014, 07:18 AM   #3
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I'm trying to figure out how to make it "set" so I can make individual frozen puddings from them, but still stick to primal/paleo with the recipe
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Old 04-14-2014, 07:44 AM   #4
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Quote:
Originally Posted by Dottie View Post
I'm trying to figure out how to make it "set" so I can make individual frozen puddings from them, but still stick to primal/paleo with the recipe
Would grass-fed beef gelatin (doesn't taste like beef) still play nice with Paleo rules?
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Old 04-14-2014, 08:13 AM   #5
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How about an egg? Instead of cooling the espresso, use it warm-hot added to the other ingredients including the egg to "cook" it somewhat. Blend again, then chill?
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Old 04-14-2014, 08:33 AM   #6
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I just thought of this!
Back in the day, I had a recipe from The Joy Of Cooking for Pumpking Chiffon pie...
Basically, you did the pumpkin/egg yolks and other goodies in a double boiler, cooled. I a separate bowl, you beat the egg whites until stiff. Once the pumpkin mixture was cooled, you folded the egg white into the pumpkin mixture, poured into baked shell, then chilled.
Maybe somewhere in there lies an answer for helping your mixture set? Like adding the warm espresso as stated above, and having the egg whites beat separately first and folding them into the pumpkin/espresso/egg yolk, etc mixture?
Okay. I'm out of thoughts now. Probably all my thoughts for the entire day.
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Old 04-14-2014, 04:36 PM   #7
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Okay. I'm out of thoughts now. Probably all my thoughts for the entire day.
MsKitty, you made me laugh! Thank you!
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