Pumpkin trifle
- Number of Servings: 1
Ingredients
Pumpkin Trifle Prep time: 35 minutes 3 cups cold, fat-free milk 2 (1 oz) pkgs vanilla sugar-free, fat-free pudding mix 1 (15 oz.) can solid packed pumpkin 3/4 tsp ground cinnamon 1/4 tsp ground nutmeg 1/4 tsp ground ginger 1 2/3 cups ginger snap crumbs, roughly crushed (you can also use sugar-free ginger snaps) 1 1/2 cups fat-free whipped topping Place the cold milk in a large mixing bowl. Slowly add pudding mixes while mixer is running. Scrape down the sides of the bowl with a spatula and beat for 2 minutes on high speed. Chill pudding in refrigerator for 5 to 10 minutes. Add pumpkin and spices to pudding and stir well with a spatula. Set aside. To assemble trifle, sprinkle 2/3 cup of ginger snap crumbs in the bottom of a large clear, glass bowl. Gently spread about 2 cups of the pumpkin pudding over the crumbs. Spread 1 1/2 cups of whipped topping on top of the pudding. ( You should see nice, neat layers through the sides of the bowl.) Repeat procedure with another 2/3 cup of crumbs and remaining pudding. Top with 1 cup of whipped topping in a neat, decorative circle and sprinkle with 1/3 cup of crumbs for a garnish. Chill the trifle until ready to serve. Nutrition Facts 12 Servings, Per 1/2 cup, Carb Exchange: 1.5, Fat exchange: .5 Amount per serving: Calories 135, Total Fat: 2 grams, Sodium: 352, Total Carb: 26 grams, Dietary Fiber 1 gram, Sugars 9 grams, Protein 3 grams Taken from Diabetes Forecast, November 2004
Add pumpkin and spices to pudding and stir well with a spatula. Set aside.
To assemble trifle, sprinkle 2/3 cup of ginger snap crumbs in the bottom of a large clear, glass bowl. Gently spread about 2 cups of the pumpkin pudding over the crumbs. Spread 1 1/2 cups of whipped topping on top of the pudding. ( You should see nice, neat layers through the sides of the bowl.) Repeat procedure with another 2/3 cup of crumbs and remaining pudding.
Top with 1 cup of whipped topping in a neat, decorative circle and sprinkle with 1/3 cup of crumbs for a garnish.
Chill the trifle until ready to serve.
Nutrition Facts
12 Servings, Per 1/2 cup, Carb Exchange: 1.5, Fat exchange: .5
Number of Servings: 1
Recipe submitted by SparkPeople user BALLOR2.
To assemble trifle, sprinkle 2/3 cup of ginger snap crumbs in the bottom of a large clear, glass bowl. Gently spread about 2 cups of the pumpkin pudding over the crumbs. Spread 1 1/2 cups of whipped topping on top of the pudding. ( You should see nice, neat layers through the sides of the bowl.) Repeat procedure with another 2/3 cup of crumbs and remaining pudding.
Top with 1 cup of whipped topping in a neat, decorative circle and sprinkle with 1/3 cup of crumbs for a garnish.
Chill the trifle until ready to serve.
Nutrition Facts
12 Servings, Per 1/2 cup, Carb Exchange: 1.5, Fat exchange: .5
Number of Servings: 1
Recipe submitted by SparkPeople user BALLOR2.
Nutritional Info Amount Per Serving
- Calories: 83.3
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 12.3 mg
- Total Carbs: 19.8 g
- Dietary Fiber: 7.1 g
- Protein: 2.7 g
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