Ingredients:
2 cups frozen reduced-fat vanilla yogurt, softened
1 reduced-fat graham cracker crust (9 inches)
1 cup cooked or canned pumpkin
1/2 cup sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 teaspoon ground ginger
1 carton (8 ounces) frozen reduced-fat whipping topping, thawed
Servings : 8
Category : Lower Fat
Method : Freezer
Prep : 15 min.
Total : 15 min.
Directions :
Spread yogurt into crust. Freeze for 30 minutes. Meanwhile, in a bowl, combine the pumpkin, sugar, pumpkin pie spice, salt and ginger; mix well. Fold in the whipped topping. Spoon over frozen yogurt. Freeze for 6 hours or overnight. Remove from the freezer 20 minutes before cutting.
Yield: 8 servings.
NUTRITIONAL INFO :
Nutritional Analysis: One piece equals 282 calories, 7 g fat (5 g saturated fat), 3 mg cholesterol, 273 mg sodium, 47 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fruit, 1 fat.
NUTRITIONAL INFO :
Nutritional Analysis: One piece equals 282 calories, 7 g fat (5 g saturated fat), 3 mg cholesterol, 273 mg sodium, 47 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fruit, 1 fat.
Source : From Light & Tasty
