When it’s strawberry season, I always make a strawberry pudding.
The pecans, with their pronounced taste, enhance marvelously the sweetness of the ripe and juicy strawberries. My version of this popular fruit pudding contains much less sugar and much less fat than what is usually served. But it’s equally delicious. When you have to control your sugar or fat intake, eating desserts becomes difficult. This fruit pudding—along with all the puddings in my cookbook—makes it possible to indulge. I myself find it perfectly safe to eat a portion for an afternoon or a night snack. If I couple it with a cup of peppermint tea (which lower the speed of carb absorption), it’s even better. I would like to add that my recipes are without eggs and without butter.
STRAWBERRY AND PECAN PUDDING
Energy 252 kcal Protein 4 g Carbohydrates 32 g
Fat 13 g Iron 1 mg Sodium 116 mg
I just love how this crust looks.
To make this pudding, I use the special technique I have developed over the years, using only one bowl. One of my goal in the kitchen is to have the least possible amount of dirty dishes. 😉 I explain everything in my cookbooks (with multiple pictures).
The content of this article is given on an informative basis and do not replace advice from a health professional, a diagnostic or a treatment. All opinions stated in this article are those of the author only and are based on her personal experience with gestational diabetes and hypoglycemia, as well as on her autodidactic learning.