Press Releases

Recipe of the Week - November 6, 2013

Healthy Pumpkin Pie Mousse

 

Serves 4

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

 

Contact:
Janet Stewart

Marketing/Public Relations Coordinator

Phone:
815-561-3113

Fax:
815-561-3128

Email:
jstewart@rcha.net