Wednesday, November 16, 2011

Sweet Pumpkin Whip

Photo by: Ryan Benyi
Whip up this tasty dessert for an easy and wholesome fall treat.  I topped it with whipped topping and crushed ginger snap cookies. Mmm Mmm good!


1 (3.4-oz) package instant sugar-free, fat-free cheesecake-flavor pudding
1 cup fat-free milk
½ 15-oz can solid pumpkin (not pumpkin pie filling)
1 tsp ground cinnamon
¼ tsp ground nutmeg
½ 8-oz container sugar-free whipped topping

At a glance:

Servings: 6   Active Time: 15 min   Total Time: 15 min


1. Combine pudding mix and milk in a medium bowl; whisk until well blended. Stir in pumpkin, cinnamon, and nutmeg. Add whipped topping and mix thoroughly.

2. Serve immediately or cover with plastic wrap and refrigerate up to two days


 Serves: 6 | Per serving: 180 calories, 37g carbs, 2g protein, 30g fat, 0mg cholesterol, 190mg sodium, 2g fiber

Copyright 2011 American Diabetes Association from 15-Minute Diabetic Meals, Reprinted with Permission. To order this book, call 1-800-232-6455 or go to

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