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1 cup low fat ricotta cheese
1 cup pumpkin puree
2 tbsp. sugar free fat free white chocolate pudding mix
2 tbsp. splenda
1 tsp pumpkin pie spice
1 tsp. ground cinnamon
1 and 1/3 cup frozen sugar free whipped topping- thawed and divided
in food processor or blender , blend ricotta and pumpkin until smooth. Add pudding mix, splenda, pumpkin spice, cinnamon and 1/3 cup of whipped topping. Process until well blended and smooth.
Remove from processor, pour into ,medium bowl and fold in final cup of whipped topping. Refrigerate until ready to serve
Top with dallop of whipped topping and sprinkle with cinnamon- VERY YUMMY!!!
wish I knew about this fresh out from surgery!!!
serving: 1/4 cup, 25 calories, 2 grams protein, 3 grams carbs, 1 gram fat
1 cup pumpkin puree
2 tbsp. sugar free fat free white chocolate pudding mix
2 tbsp. splenda
1 tsp pumpkin pie spice
1 tsp. ground cinnamon
1 and 1/3 cup frozen sugar free whipped topping- thawed and divided
in food processor or blender , blend ricotta and pumpkin until smooth. Add pudding mix, splenda, pumpkin spice, cinnamon and 1/3 cup of whipped topping. Process until well blended and smooth.
Remove from processor, pour into ,medium bowl and fold in final cup of whipped topping. Refrigerate until ready to serve
Top with dallop of whipped topping and sprinkle with cinnamon- VERY YUMMY!!!
wish I knew about this fresh out from surgery!!!
serving: 1/4 cup, 25 calories, 2 grams protein, 3 grams carbs, 1 gram fat
