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    Pumpkin Whip


    Source of Recipe


    Low-Fat Country Cooking � L. Clapp; Stow, OH
    Pumpkin Whip

    Serves: 6

    1 3.4-oz. pkg. instant butterscotch pudding mix
    1-1/2 c. cold skim milk
    1 c. canned or cooked pumpkin
    1 tsp. pumpkin pie spice
    1-1/2 c. light whipped topping

    In a mixing bowl beat pudding and milk until well blended, about 1-2 minutes. Blend in pumpkin and spice. Fold in whipped topping. Spoon into 6 dessert dishes. Chill.

    One 3/4-cup serving equals: 134 calories�.2 gm fat (2 gm saturated)�1 mg cholesterol�284 sodium�25 gm carbohydrate�3 gm protein
 

 

 

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