Pilgrim Pudding......2 Pts

[carol]

Pilgrim Pudding

With a pleasant pumpkin flavor, caramel and almonds, this rich and creamy pudding from our Test Kitchen tastes decadent, but it's surprisingly light.


INGREDIENTS

* 3/4 cup cold fat-free milk
* 1/3 cup canned pumpkin
* 2 tablespoons sugar-free instant vanilla pudding mix
* 1/2 cup plus 1 tablespoon fat-free whipped topping, divided
* 1-1/2 teaspoons fat-free caramel ice cream topping
* 1 teaspoon sliced almonds, toasted


SERVINGS 2
CATEGORY Low Fat
PREP 10 min.
TOTAL 10 min.


DIRECTIONS
In a large mixing bowl, combine milk and pumpkin. Add pudding mix; whisk for 2 minutes or until slightly thickened. Let stand for 2 minutes or until soft-set. Fold in 1/2 cup whipped topping.
Spoon into two dessert dishes. Garnish with remaining whipped topping; drizzle with caramel topping and sprinkle with almonds. Yield: 2 servings.

NUTRITIONAL INFO

Nutritional Analysis: 2/3 cup equals 117 calories, 1 g fat (trace saturated fat), 2 mg cholesterol, 362 mg sodium, 22 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1/2 fat-free milk.



Printed from cookingfor2.com Jan 13, 2007
Copyright Reiman Media Group, Inc © 2007