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Pumpkin Parfait w/Berries & Lo-fat Whipped Topping

Source of Recipe

Cooking with The Diabetic Chef" by Chris Smith
Pumpkin Parfait w/Berries & Lo-fat Whipped Topping

Plan ahead�needs to chill for at least 1 hour
Diabetic Exchanges
Yield: 4 servings

- 1-1/2 cups pumpkin puree (not pumpkin pie mix)
- 1 tablespoon sugar
- 1/8 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1/2 cup evaporated skim milk
- 10 tablespoons low-fat whipped topping
- 1 cup fresh or frozen raspberries
- 1/2 teaspoon cinnamon

Combine the pumpkin puree with the sugar, nutmeg, and cloves. Slowly fold in the evaporated skim milk and 2 tablespoons of the whipped topping. Cover and refrigerate until ready to serve.

When ready to serve, spoon 2 layers of the following ingredients into each parfait glass. Each layer to go in this order:

2 tablespoons pumpkin mixture,
1 tablespoon whipped topping,
1 layer berries.
Garnish the top of the last layer with cinnamon. Chill for 1 hour. Serve.

1 parfait equals: Calories: 108, Fat: 2 g, Cholesterol: 1 mg, Sodium: 44 mg, Carbohydrate: 20 g, Protein: 4 g ++++ Exchanges: 1-1/2 Other Carbohydrate