Mock Pumpkin Pie Pudding
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Acorn Squash (4" in dia), Skin on1 T Country Crock Light Spread, divided2 t Chinese 5-Spice Powder1 T Ground Cinnamon2 oz. Fat-Free Cream Cheese1/3 c Skim Milk1/4 c Splenda No-Cal Sweetener
Preheat Oven to 400° F
Cut the squash in half, spread 1/2 of the following over each: Country Crock, Chinese 5-Spice Powder, Cinnamon, and Cream Cheese. Place cut-side up on a baking sheet, and bake for 50 minutes, or until a fork slides into the flesh easily. Remove and let cool 5-10 minutes.
Scoop flesh, cheese and all, into a blender. Add Splenda and skim milk. Blend until smooth, then transfer to a bowl and refrigerate for at least 2 hours before serving.
Serving Size: Makes (4) 1/2 c Servings
Number of Servings: 4
Recipe submitted by SparkPeople user JSLATE2K.
Cut the squash in half, spread 1/2 of the following over each: Country Crock, Chinese 5-Spice Powder, Cinnamon, and Cream Cheese. Place cut-side up on a baking sheet, and bake for 50 minutes, or until a fork slides into the flesh easily. Remove and let cool 5-10 minutes.
Scoop flesh, cheese and all, into a blender. Add Splenda and skim milk. Blend until smooth, then transfer to a bowl and refrigerate for at least 2 hours before serving.
Serving Size: Makes (4) 1/2 c Servings
Number of Servings: 4
Recipe submitted by SparkPeople user JSLATE2K.
Nutritional Info Amount Per Serving
- Calories: 80.6
- Total Fat: 1.6 g
- Cholesterol: 1.5 mg
- Sodium: 111.5 mg
- Total Carbs: 16.4 g
- Dietary Fiber: 1.6 g
- Protein: 3.6 g
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