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Saturday, November 24, 2007

Pumpkin Pie -a lighter version

  • 4 ounces PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese

  • 1 tablespoon cold fat free milk

  • 1 tablespoon sugar

  • 1 1/2 cups COOL WHIP LITE Whipped Topping

  • (6 ounce) ready-to-use reduced fat graham cracker crumb crust

  • 1 cup cold fat free milk

  • 1 (16 ounce) can pumpkin

  • 2 pkg. (4 serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling

  • 1/4 teaspoon ground cinnamon

  • 1/8 teaspoon ground ginger

Beat Neufchatel cheese, 1 Tbsp. milk and sugar in large bowl with wire whisk until well blended. Stir in whipped topping. Spread onto bottom of crust.
Pour 1 cup milk into medium bowl. Add pumpkin, pudding mix and spices. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Spread over Neufchatel cheese layer.
Refrigerate 4 hours or until set. Garnish with additional whipped topping, if desired.

Yield: 10 servings

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