by Deborah Brody, Editorial Director, Nonfiction
There are so many things I love about working at Harlequin, but I have to confess that one of my favorites is the endless supply of sweets that our authors send us during the holiday season. Just when that 3:00 sugar craving rears its ugly head I wander by the kitchen and have my pick of chocolate truffles, homemade cookies, caramel corn – think of something sweet and delicious and you can be sure I’ve sampled it. (Thank you, dear authors, we do appreciate and enjoy your generosity!).
But here we are back to work in January and I’m an active participant in the hallway chatter of healthy eating and New Year’s resolutions. One of mine this year is to eat less sugar – at least until December rolls around, that is! But how to satisfy that afternoon craving? I turned to one of my favorite Harlequin Nonfiction titles–Eat & Beat Diabetes with Picture Perfect Weight Loss–for some ideas.
What I love about this book is that it’s not about deprivation. Sure, there are plenty of foods that are off limits (like almost everything I ate in December!), but the authors have provided simple substitutes that are so delicious you won’t even know they’re sugar free! One of my favorites is Pumpkin Pie Pudding. Check out how simple this recipe is, and how low in calories, fat and sugar it is!
Pumpkin Pie Pudding
from Eat & Beat Diabetes with Picture Perfect Weight Loss by Dr. Howard M. Shapiro and Chef Franklin Becker
1 15-ounce can pumpkin
1 package sugar-free instant vanilla pudding
3/4 cup water
1 tablespoon brandy or rum (optional)
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
Whipped topping for garnish if desired
1. Combine all ingredients except mint leaves and whipped topping in a mixing bowl and beat with an electric mixer for about 1 minute, or until smooth and well blended.
2. Spoon into dessert dishes and refrigerate at least 30 minutes before serving.
3. Garnish with mint leaves and whipped topping if desired.
Yield: 4 servings