Pumpkin Cheesecake Pudding
Ingredients:
1 packet unflavored gelatin
½ cup cold water
3 cups canned pureed pumpkin
or frozen winter squash
3/4 cup brown sugar
1 ½ cups lowfat cottage
cheese
½ teaspoon cinnamon
½ teaspoon ground
ginger
¼ teaspoon ground
cloves
3/4 cup lowfat plain yogurt
Instructions:
Soften the gelatin in the
cold water in a small saucepan for 1 minute.
Turn the heat to medium high
and heat to dissolve completely.
Pour into a food processor
with the pumpkin, brown sugar, cottage cheese, cinnamon, ginger, and cloves.
Blend until smooth.
Stir in the yogurt and pour
into 6 individual custard cups.
Chill in the refrigerator
until set.
Serves: 6
Nutrition Facts:
Serving: 1
Calories 175 g
Fat 1 g,
Cholesterol mg,
Sodium 267 mg
Carbohydrates 31 g
Courtesy Of: phs.org
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