MyPlate Pumpkin Pudding Plantain Cups

MyPlate Pumpkin Pudding Plantain Cups
MyPlate Pumpkin Pudding Plantain Cups

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Prep time

10m

Total time

30m

Yields

12

Servings

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  • About this Recipe
  • Ingredients
  • Directions

Ingredients

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GOYA® Canola Oil or Coconut Oil – Rich Flavor for baking

1 package

of 12 GOYA® Plantain Cups (frozen)

cup

Splenda or 3 tbsp. (9g.) of Stevia powder sweetener

3 tbsps

cornstarch

cups

enriched vanilla soy milk (or low fat dairy milk)

1

egg yolk

¼ tsp.

salt

1 tsp.

ginger ground or finely chopped crystalized ginger

¼ tsp.

ground cloves or cardamom

tsp.

nutmeg

1 cup

canned plain pumpkin puree

Directions

Kitchen View

Step 1

Preheat oven to 425 °F. Lightly Spay 12 Plantain Cups with Canola oil or rich flavor coconut oil. Bake plantain cups in oven for 15 to 20 minutes.

Step 2

Meantime, in a medium sized saucepan add sweetener, cornstarch, milk, egg yolk, and salt; whisking constantly over medium heat. After 2 minutes reduce to low heat until mixture starts to thicken (about 4 minutes).

Step 3

Add the spices and vanilla extract, mix well. Stir in pumpkin puree; cook until very thick, about 2 minutes.

Step 4

Remove from heat; let cool slightly. Then spoon into pre-cooked Goya Plantain Cups and chill in refrigerator until ready to serve.

 

Suggested Topping: Top with a low sugar Coconut Whipped Cream or other whipped topping (non-dairy or dairy).

Recipe Tags

Desserts & Drinks Under 40

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