Welcome Fall!

Thank you to all of you to helped kick off our 2010-2011 season of MOPS last Friday!  It was so nice to see everyone again, to share some yummy breakfast, and great conversation and fellowship!  I was so caught up in the excitement that I completely forgot to take any pictures...I promise to be better at the next meeting! **Remember to mark your calendars for October 15th!**

I'm not sure about you, when fall officially starts, anything and everything pumpkin enters my mind, but usually the first and most prominent is any type of edible pumpkin treat!  Here is a recipe I found for Pumpkin Pie Pudding, that is actually healthy, and that kids (well, at least mine) love! Oh, and extra bonus, your kiddos get some veggies and they don't even know it! Yahoo!

Pumpkin Pie Pudding

Ingredients

• 2  cups  2% reduced-fat milk
• 3/4  cup  dark brown sugar
• 1/4  cup  cornstarch
• 2  large eggs
• 1  cup  canned pumpkin
• 1/4  teaspoon  salt
• 1/4  teaspoon  pumpkin-pie spice

Preparation

Whisk milk, sugar, and cornstarch in a large saucepan; bring to a boil. Boil 3 minutes, whisking constantly. Beat eggs with a whisk in a large bowl. Gradually add half the hot milk mixture to the beaten eggs. Return milk-egg mixture to pan. Cook over medium heat 3 minutes, or until thick, whisking constantly. Remove from heat; stir in pumpkin, salt, and pumpkin-pie spice. Spoon evenly into 6 (6-ounce) custard cups. Let cool, and chill for about 30 minutes, or until pudding is set.

Calories: 168
Fat: 3gCholesterol: 77mg
Protein: 5g
Carbohydrate: 30g
Fiber: 1g
Iron: 1mg
Sodium: 214mg
Calcium: 134mg
Tracey Seaman, Health, NOVEMBER 2003

Enjoy! -Liz