Pumpkin Pudding

Name: Pumpkin Pudding
Ingredients: 4 c. sweet potatoes; 4 c. pumpkin; 1 c. coconut milk; 1/2 c. butter; 3 eggs, lightly beaten; 2 c. brown sugar; 1 tsp. salt; 1/4 c. flour; 1/2 c. water; 1/2 tsp. ginger; 2 tsp. cinnamon; 1 tsp. cloves; 2 (10 oz.) pkg. frozen raspberries in light syrup, thawed; 1/3 c. apple fiber; 3 egg whites; 1/4 c. sugar

16 ingredients

3 steps

Ingredients

4 c. sweet potatoes
4 c. pumpkin
1 c. coconut milk
1/2 c. butter
3 eggs, lightly beaten
2 c. brown sugar
1 tsp. salt
1/4 c. flour
1/2 c. water
1/2 tsp. ginger
2 tsp. cinnamon
1 tsp. cloves
2 (10 oz.) pkg. frozen raspberries in light syrup, thawed
1/3 c. apple fiber
3 egg whites
1/4 c. sugar

Directions

1

Puree frozen raspberries and their syrup in a food processor or blender.
2

To eliminate the seeds, push the raspberries through a sieve, mashing down on the puree with a spoon.
3

Discard the seeds.