Punkin Puddin and WIP Cream

One of DH's and my favorite desserts is Punkin Puddin...It's made like you would make the filling for pumpkin pie, but with a few mods to make it lower-carb: Splenda instead of sugar, cream instead of evaporated milk and no crust..I also cook it at 400F for 20-25 minutes so its a little faster than waiting for a pie.
Last night we got to hankering for some...but I had no cream in the house and being sick with no desire to head out to the market, I needed something else...so, I melted some low-carb Butter Pecan ice cream in the zapper and made do! It was simply....delish! Served it warm with a scoop of the Butter Pecan ice cream and a drizzle of no-carb maple syrup...YUMMMMM...

And now for the WIP...I am working on the squares for the back of the Heart's Garden quilt:
Here are some strips waiting to be sewn.

Here are some blocks waiting to be ironed. I am pressing the seams open because there are so many of them and since the fabrics are different weights I thought they would look nicer if there were not other colors showing thru the lighter fabrics.

Here is the project book (this quilt is complex enough that it needs a project book!). Inside are all the designs, measurements, and snips of all the fabrics I am using.

And...here are 4 of the completed blocks. You can see the pattern start to emerge! There are actually two different blocks - I found this out quite accidentally! But it looks better when the cuts are rotated on the alternating blocks.

I still have a lot of blocks to do before I can start assembling the Quilt-As-You-Go squares...