Pumpkin Parfait and Berries with Low-Fat Whipped Topping |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Source: Cooking with The Diabetic Chef by Chris Smith Ingredients:
1 1/2 cups pumpkin |
1 splenda quick pack |
1/8 teaspoon nutmeg |
1/8 teaspoon ground cloves |
1/2 cup evaporated skim milk |
5 servings cool whip free |
1 cup fresh or frozen raspberries |
1/2 teaspoon cinnamon |
Directions:
1. Combine the pumpkin puree with the sugar, nutmeg, and cloves.
2. Slowly fold in the evaporated skim milk and 2 tablespoons of the whipped topping. Cover and refrigerate until ready to serve.
3. When ready to serve, spoon 2 layers of the following ingredients into each parfait glass, each layer to go in this order: 2 tablespoons pumpkin mixture, 1 tablespoon
4. whipped topping, 1 layer berries. Garnish the top of the last layer with cinnamon. Chill for 1 hour. Serve.
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