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(photo via A Yankee in a Southern Kitchen)

We are all familiar with the concept of management, and rely upon it in our everyday lives (time, money, and work, for example). However, applying this concept of “management” to calorie intake and the pleasures of the table is a different yet appealing approach. Instead of focusing on foods that are forbidden, (which inevitably makes us crave them more), consumers are encouraged to manage, not banish, and to enjoy foods, but manage the amount consumed. This “management not banishment” approach is not rocket science. In fact, it was instinctively employed decades ago. Traditional dietary patterns, including the Mediterranean and Latin American Diets, are cited by nutrition scientists as the best for lifelong good health. Our ancestors didn’t have lists of “forbidden foods that will give them belly fat.” They included a variety of fruits, vegetables, legumes and grains in HEALTHY proportions, along with sensible daily exercise. It is true that today there are things — advertising, health claims, fads, and life situations — that influence our food and drink choices, making it difficult to make the right choice. Today is the day to take responsibility and remember to manage. We will be most successful if we avoid the tempting extremes and embrace common sense. Managing food and drink choices is a great way to get back to the basics. Enjoy everything but manage your portions, and listen to your body. See this recipe below, made with non-nutritive sweeteners to help you manage your caloric intake. Pecan-Topped Pumpkin Pudding *Serves 8* Ingredients
  • 2 eggs, beaten
  • 1 15 ounce can pumpkin
  • 1 12 fluid ounce can 2 % evaporated milk
  • 6 tablespoons sugar substitute: brown sugar b.lend
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 8 teaspoons chopped pecans
Preparations
  1. Preheat oven to 350 degrees F. Spray 8 half-cup ramekins with nonstick cooking spray.
  2. In a large bowl, mix eggs, pumpkin, milk, sugar substitute, cinnamon, nutmeg, cloves, ginger, salt, and vanilla. Divide pudding among ramekins.
  3. Place ramekins in a 9 x 13-inch baking dish, and add enough warm tap water to the baking dish so that the bottom third of the ramekin is submerged (about inch of water). Carefully slide the baking dish into the oven. Bake until puddings are set, about 45 to 55 minutes.
  4. Remove puddings from oven and sprinkle each with 1 teaspoon pecans. Serve warm or at room temperature.
Per Serving: 170 calories, 6g fat, 350mg sodium, 22g carbohydrates, 6g protein Recipe adapted from SPLENDA® Read more about managing calories on Sarita’s Sensations

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