In a saucepan add 200 ml or 6.7oz of water and 1 packet of vanilla pudding mix over low heat, stir together until smooth. Add 1 egg beating quickly to mix well. Add 1/4 cup of IP maple syrup and keep stirring over the low heat. Now add rutabaga purée, 4 tbsps total but add 1 tbsp at a time and blend well in between each tablespoon. Once you have been stirring and cooking for 15 or more minutes, remove from heat and add in 1/2 to 1 tsp of pumpkin pie spice, and 1/2 tsp of cinnamon extract (optional). Whisk pudding occasionally as it cools to keep it smooth. Once cooked place in dish, cover and refrigerate.
1 unrestricted, 1 sweetener, 1.5 ounces of protein, 1/4 cup of vegetables
Recipes created by Dea Marie of Dea’s Recipes. For more recipes join her Facebook group at: http://www.fb.com/groups/deasrecipes