Friday, November 23, 2012

RECIPE: Pumpkin Fluff (light)

I got this recipe from my Weight Watchers leader on the day before Thanksgiving. I'd made something very similar before, and really liked it, so I tried this "light" version for dessert on Thanksgiving. It was a great replacement for pumpkin pie!


Pumpkin Fluff

1 (4 serving) box of fat-free sugar-free vanilla instant pudding mix
1 cup low-fat milk
1 cup canned pumpkin
1/2 tsp. pumpkin pie spice
4 oz. Cool Whip Free

Whisk the pudding mix and milk together well, and then stir in the pumpkin and pumpkin pie spice. Fold in the Cool Whip Free. Divide into four portions and refrigerate for at least four hours before serving.



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