Posted by: diabetestogether on: September 24, 2008
CREAMY PUMPKIN MOUSSE Yield: 10 servings
Source: “Mr. Food Every Day’s a Holiday Diabetic Cookbook”
Info:
diabeticgormet.com
INGREDIENTS -
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
DIRECTIONS In a medium bowl, with an electric beater onmedium 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 andchill until ready to serve.
Nutritional Information Per Serving (1/2 cup):Calories: 65, Fat: 2 g, Cholesterol: 0 mg, Sodium: 207 mg,Carbohydrate: 11 g, Dietary Fiber: 1 g, Sugars: 3 g, Protein: 1 gDiabetic Exchanges: 1 Carbohydrate
