Bariatric Support Group

Date: September 17, 2016

Facilitator:  Laura Hernandez, MBA, RD, LD

As we move into fall, Laura wanted to share a pureed pumpkin pudding that patients can make when they start the pureed foods in their post-operative diet progression.  It does not contain sugar so is something any of our patients can make. 

Bariatric Friendly Pumpkin Pudding Recipe

(Original recipe from “Baked by Rachel” and modified to be “bariatric friendly” by KC Bariatric Registered Dietitian, Laura Hernandez.)


2 cups unsweetened vanilla almond milk (Laura used Skim Fairlife Milk)

¼ cup cornstarch

1/4 tsp salt

1 tsp vanilla extract

3/4 cup pumpkin puree

1/2 tsp pumpkin spice

1/2 tsp cinnamon

1 egg

5-7 drops Stevia to taste (Laura used 8 packets of Splenda)


In a medium saucepan combine milk, cornstarch, salt, Stevia, and vanilla extract. Whisk until combined. Cook over medium heat. In a separate bowl, whisk egg and add to the saucepan. Stir constantly and reduce heat to low and cook for 1-3 minutes. Add pumpkin puree, pumpkin spice, and cinnamon. Whisk all ingredients. Pour through a mesh strainer into a medium bowl. Enjoy warm or chilled.

You can either use it as a warm thick liquid to drink (which we did) or put it in cups and refrigerate to pudding consistency.  Fairlife Milk, which Laura used, is an ultra-filtered cow’s milk that has no lactose in it.  Due to the ultra-filtration, it has twice the protein and 1/3 more calcium than regular milk and it lasts much longer than regular milk (2 – 3 months).  Everyone loved the pudding!  You can make it thicker or thinner depending on how much cornstarch you use.   

We had some great small group discussions and our first support group in October is on Thursday evening, the 6th, and Dr. Sabapathy will answer any questions you have.  We do have to cancel the support group November 3rd as we will all be at the annual conference in New Orleans, but will return November 19th.  We hope to have some more chair yoga soon!