Ingredients:
1 1/2 c. cold fat-free milk
1 pkg. (1 oz.) sugar-free instant butterscotch pudding mix
1/2 c. canned pumpkin
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground allspice
1 c. fat-free whipped topping, divided
Directions:
In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, cinnamon, ginger and allspice; fold into pudding. Fold in 1/2 cup whipped topping.
Transfer to individual serving dishes. Refrigerate until serving. Garnish with remaining whipped topping.
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