With fill-you-up fibre and a heaped helping of healthy beta-carotene and potassium in every sweet cup, pumpkin isn’t just for pies.
Serve cooked or heated-up canned pumpkin with a sprinkle of maple syrup and a dash of salt and ginger as a dinner time vegetable.
Blend canned or cooked pumpkin with light vanilla yoghurt, ice, and pumpkin pie spices for a tasty smoothie.
Add pumpkin (canned or cooked fresh) and your favourite pie spices - such as ginger, cinnamon, and nutmeg - to fat-free, sugar-free vanilla or butterscotch pudding.
Professor John B Dixon
MBBS PhD FRACGP FRCP Edin
Baker IDI Heart and Diabetes Institute
Contents of article are author’s own views and experience. Comments on this article should be made directly to author. www.bakeridi.edu.au
For more information, you can contact Professor John Dixon via www.bakeridi.edu.au