Scrumptious Pumpkin Pudding

1/2 cup of Xylitol or Whey Low, divided
2 tablespoons cornstarch
1 3/4 cup of low-fat milk
1 large egg
1 15 oz. can of unsweetened pumpkin puree
1 tsp. vanilla extract
1/2 tsp. cinnamon
1/8 tsp. salt
1/8 tsp. ground nutmeg
Cooking spray
Pinch of salt
1 cup of whipping cream

Mix 6 tablespoons Xylitol and 2 tablespoons cornstarch in a pan over medium heat. Combine milk and egg, stir well with a whisk. Gradually add milk and egg mixture to the sugar in pan, stirring constantly, and bring to a slight boil. Cook for 1 minute, stirring constantly. Remove from the heat.

Combine pumpkin, vanilla, cinnamon, salt and nutmeg in a bowl. Slowly add the pumpkin mixture to the milk mixture to temper it first, whisk constantly. Place pan over low heat and cook for 3 minutes or until thoroughly heated, do not boil. Pour evenly into 4 dessert bowls and cover each pudding with plastic wrap as to not have a film form on the surface. Chill.

In a non-stick pan, spray with cooking spray and place over medium heat. Add 2 tablespoons of Xylitol, dash of salt and walnuts. Cook until sugar dissolves and coats walnuts. Place candied walnuts on a piece of parchment paper or a baking sheet to cool and harden.

Place heavy whipping cream in a bowl. Beat with a mixer at high speed or whisk until stiff peaks form. Top each serving with 2 tablespoons whipped cream, freshly grated nutmeg and 1 tablespoon of "candied" walnuts.

Makes 4 servings.

Hate Ruffles.....

When I was obese, I never understood why the designers wanted to wrap my round body in animal print. Why not just wrap yourself in yellow hazard tape and scream, while running down the street naked? Same effect! I personally thought that leopard print looked much better on the asses of the animals they belonged on than on mine. Nothing personal to the women who enjoy wearing it, but, I was not comfortable in my own skin, let alone another animals.

Now that I have lost 115 pounds, you would think I would enjoy buying everything that my skinny body can fit into. At first, while shrinking, I loved it, every new size drop brought an feeling of triumph. Each new outfit brought me great joy and overwhelming satisfaction that I was achieving my goals. Me vs. the monster of weight I had battled for so long, I was finally winning and shedding every pound with each new size.

Now as I near the end of my wager on the monster, I find the designers have lost their freaking mind and I am finally slim when the clothes out this season are absolutely hideous!!! What forty year old mother of three grown children wants ruffles on everything? Really? The consumers are wondering if you have lost your minds. I am finally at a size 8, the perfect shopping size and you (the designers) have decided to put metal embellishments on my shoulders. Are you crazy? I can even handle the military style jackets and blue seems to be the new "it" color. I can really show my curves and honey I have them and what happens to the fashion industry, they go for the over-sized and flouncy look.

Now, if any designers are reading this.....please take note, this is one formally fluffy woman who would like you to get your act together quickly. I hate ruffles, bows and metallic shoulder embellishments and damn it, I deserve a decent wardrobe.

Shrimp LoMein with Wheat Udon Noodles

Please note that this recipe is not for bariatric patients in their early stages or who are under strict carbohydrate control.

One bag of de-veined and de-tailed shrimp
one bag of bean sprouts
one red pepper
one container of fresh mushrooms
one tablespoon of ginger
two tablespoons of chinese chili paste
two teaspoons of chinese five spice
one teaspoon of red chili (I use the tube kind and you may omit this if you don't want it really spicy)
1/4 cup of low sodium soy sauce
two tablespoons of cornstarch
One package of wheat udon noodles (most health food stores carry them - Whole Foods has them in the Ethnic section)
Peanut or sesame oil
Frying pan or Wok

Start by thawing and rinsing the shrimp, putting in a bowl and marinating with ginger (crushed), chili paste, five spice, red chili, soy sauce and cornstarch. Let this sit for at least 10 minutes.

Put on a pot of boiling water for the noodles. You will need to precook the udon noodles according the directions, just slightly under the recommended time. Strain them and put them aside, but sprinkle them with sesame oil if not putting in the lo-mein immediately to keep them from sticking together.

Cut all veggies and prep the wok with oil. Cook the mushrooms and peppers first and set to the side.

Re-oil the wok and cook the marinated shrimp next. Include all marinade, it will make the sauce for this dish. If it becomes too thick, add more soy sauce. Do not over cook the shrimp or it will become chewy.

After shrimp begins to turn pink, put cooked vegetables into shrimp. Once mixed, add bean sprouts.

Lastly, add Udon noodles to mixture. Once everything is warmed together, this dish is ready to serve. This should serve at least 4 people.