PUMPKIN WHIP
A fluffy and light change of pace from pie after your big dinner…but every bit as wonderful! Light, not too sweet or heavy…this is one of my favorite desserts – and very quick to whisk together if company comes by, too.
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One 1 ounce package (Four 1/2 cup-servings) Jell-O sugar-free instant butterscotch pudding powder
1 1/2 cups 2% milk
1 cup pure pumpkin puree
1 1/2 cups Splenda-sweetened whipped cream OR frozen whipped topping, thawed
1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract
In a large bowl beat together the pudding mix and milk until thick. Stir in pumpkin puree, spices, and vanilla. Fold in whipped topping. Cover and chill for at least two hours. Garnish with pecans or toasted coconut. Makes 6 servings about 1/2 cup each.
Per Serving: 91 Cal; 3 g Protein; 4 g Tot Fat; 11 g Carb; 1 g Fiber; 5 g Sugar; 148 mg Sodium
