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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Folks will never guess a dessert as creamy and delicious as this butterscotch-pumpkin blend from Anniston, Alabamaâs Patricia Sidloskas could be so low in fat and calories! Ingredients:
1-1/2 cups cold fat-free milk |
1 package (1 ounce) sugar-free instant butterscotch pudding mix |
1/2 cup canned pumpkin |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground ginger |
1/4 teaspoon ground allspice |
1 cup fat-free whipped topping, divided |
Directions:
1. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, cinnamon, ginger and allspice; fold into pudding. Fold in 1/2 cup whipped topping.
2. Transfer to individual serving dishes. Refrigerate until serving. Garnish with remaining whipped topping. Yield: 4 servings.
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