Recipe of the Week - November 6, 2013
Healthy Pumpkin Pie Mousse
1 (15 oz) can pumpkin puree
½ cup skim milk
1 (1 ounce) package instant sugar-free vanilla pudding mix
1 teaspoon pumpkin pie spice
1 (8 oz) container fat free frozen whipped topping
1. In a medium bowl, mix together the pumpkin, milk and instant pudding mix. Stir in the pumpkin pie spice, and fold in half of the whipped topping.
2. Pour a ½ cup into individual glasses and top with remaining whipped topping.
Calories: 72, Fat: .3g, Cholesterol: 3 mg, Carbohydrates: 12g, Protein: 5g, Sodium: 200 mg
Provided by Debbie Clark, RCH Food & Nutrition Manager
Marketing/Public Relations Coordinator