Pumpkin and Corn Dessert
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Serves6 (1/2 cup each)
SWAP ScoreWhat's this?
Ingredients
- 1 small pumpkin
- 1 15.5-ounce can corn, drained
- 1/2 cup whole wheat flour
- 1 tablespoon honey
Directions
- Preheat oven to 350ºF.
- Peel, seed and slice the pumpkin. Cover with water in a pan and simmer until tender.
- Place corn in a pie tin and bake for 15 minutes.
- Add the corn to the pumpkin on the stovetop. Add flour, stirring constantly over low heat until mixture thickens.
- Add honey, stir and serve.
Recipe Tips
Sugar pumpkins work best, but you can substitute delicata squash.
Nutrition Facts
Pumpkin and Corn Dessert
Amount Per Serving (1/2 cup eachg)
Calories 105
Calories from Fat 9
% Daily Value*
Total Fat 1g
2%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 161mg
7%
Potassium 235mg
7%
Total Carbohydrates 23g
8%
Dietary Fiber 3g
12%
Sugars 7g
Protein 3g
6%
Vitamin A
48%
Vitamin C
6%
Vitamin D0%
Calcium
1%
Iron
5%
* Percent Daily Values are based on a 2000 calorie diet.
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