Cathy's LITE Pumpkin Pie Pudding
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 64.9
- Total Fat: 2.2 g
- Cholesterol: 3.7 mg
- Sodium: 0.2 mg
- Total Carbs: 11.6 g
- Dietary Fiber: 2.2 g
- Protein: 2.4 g
View full nutritional breakdown of Cathy's LITE Pumpkin Pie Pudding calories by ingredient
Introduction
THIS is a REMAKE of my original Pumpkin Pie Pudding Recipe with FF, SF pudding and 2% Evaporated milk. There is FF Evaporated Milk you can try, but I think some recipes need a little bit of fat for flavoring. This recipe also cuts back on the sugar. Hope you like it as much as I do! THIS is a REMAKE of my original Pumpkin Pie Pudding Recipe with FF, SF pudding and 2% Evaporated milk. There is FF Evaporated Milk you can try, but I think some recipes need a little bit of fat for flavoring. This recipe also cuts back on the sugar. Hope you like it as much as I do!Number of Servings: 16
Ingredients
-
* Libby's 100% Pure Pumpkin
* 1 - 8oz container of Light Cool Whip (generic is good)
* 1 - 12oz can of Lowfat 2% Evaporated Milk (generic is good as well)
* 1 - 1.5oz fat free, sugar free Vanilla Instant Jello Pie filling and Pudding
* 1 Cup Splenda
* 1 tsp Ginger
* 1 tsp Allspice
* 1 tsp Pumpkin Pie Spice
* 1 tsp Nutmeg
* 1 tsp Cinnamon
* 1 tsp Vanilla extract
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* 1 - 1oz packet of Knox original Gelatin
* 5oz boiling water
Tips
Using 2% milk, FF/SF Vanilla pudding and splenda gives it a HUGE caloric discount from 164 to 64 calories but retains all the flavor.
Directions
Slightly warm evaporated milk in bowl in microwave. This helps the Splenda and spices dissolve into the milk. Slowly blend in 1 cup of Splenda. Blend in all spices. In separate measuring cup, bring 5 oz water to rolling boil and add 1 packet of Knox gelatin. Mix gelatin and water until dissolved. Add water/gelatin mixture into bowl with milk mixture through a strainer so that no undissolved gelatin go into the pudding making "chunks" as this happens occasionally (Gelatin is to thicken up the pudding as this recipe tends to be very thin without the fat from the original recipe) Blend Vanilla pudding into bowl of milk/spice/gelatin/splenda mixture thoroughly. Add Pumpkin to milk mixture and again mix thoroughly. Blend in entire cool whip container. Cover bowl and refrigerate. Serve cold with a little dollop of whipped topping.
Serving Size: Makes 16 - 4 oz (1/4 cup) servings
Number of Servings: 16
Recipe submitted by SparkPeople user CBPARKER.
Serving Size: Makes 16 - 4 oz (1/4 cup) servings
Number of Servings: 16
Recipe submitted by SparkPeople user CBPARKER.