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    Heritage Pumpkin Pudding

    Source of Recipe

    JoAnna M. Lund

    Recipe Introduction

    Serves 6

    List of Ingredients

    • 1 (4-serving) package JELL-O Sugar Free Instant Butterscotch Pudding Mix
    • 2/3 cup Carnation Nonfat Dry Milk Powder
    • 1 teaspoon JO's Pumpkin Pie Spice
    • 2 cups (one 16-ounce can) pumpkin
    • 1 cup water
    • 6 tablespoons Cool Whip Lite
    • 2 tablespoons (1/2 ounce) chopped pecans


    1. In a medium bowl, combine dry pudding mix, dry milk powder, and JO's Pumpkin Pie Spice. Add pumpkin and water. Mix well using a wire whisk. Evenly spoon mixture into 6 dessert dishes. Top each with 1 tablespoon Cool Whip Lite and 1 teaspoon pecans. Refrigerate at least 30 minutes.

    Final Comments

    Each serving equals:
    HE: 2/3 Vegetable, 1/2 Skim Milk, 1/3 Fat, 1/4 Slider, 6 Optional Calories
    102 Calories, 2gm Fat, 5gm Protein,
    16gm Carbohydrate, 316mg Sodium, 1gm Fiber
    DIABETIC: 1 Starch, 1/2 Fat

    "Healthy Exchanges Food Newsletter November 1996, pg. 12."




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