Post by chief_cook2 on Nov 5, 2003 14:55:24 GMT -6
10 servings
1 can (16 ounces) solid-pack pure pumpkin
1 package (6-serving size) instant sugar-free vanilla
pudding mix
1/4 cup low-fat (1%) milk
1 teaspoon ground cinnamon
2 cups frozen light whipped topping, thawed
In a medium bowl, with an electric beater on medium speed, beat the pumpkin, pudding mix, milk, and cinnamon until well blended.
Fold in the whipped topping until thoroughly blended, then spoon into a serving bowl. Cover loosely and chill until ready to serve.
TEST-KITCHEN TIP: To add more of a harvest-time flair, garnish each serving with a couple of candy corn.
Nutritional Analysis, courtesy of the American Diabetes Association
Per serving: Exchanges: 1 Carbohydrate. Calories 65 Calories from Fat 16 Total Fat 2g Saturated Fat 2g Cholesterol 0mg Sodium 207mg Carbohydrate 11g Dietary Fiber 1g Sugars 3g Protein 1g