Low-Cal Diner. A place to get Low Calorie & Low Fat Recipes!

FROSTY PUMPKIN PIE

2 Cups Frozen Reduced Fat Vanilla
Yogurt, softened 1 Reduced Fat Graham Cracker Crust
1 Cup Cooked or Canned Pumpkin
1/2 Cup Splenda

1 Teaspoon Pumpkin Pie Spice
1/2 Teaspoon Ground Ginger
1 Carton Fat Free Cool Whip, thawed

Spread the yogurt into the crust. Freeze for 30 minutes. In a bowl combine the next 4 ingredients, mix well. Fold in the whipped topping. Spoon over the frozen yogurt. Freeze for 6 hours or overnight. Remove from freezer 20 minutes before serving.

SERVINGS 8; CALORIES 211; FAT 6 g; PROTEIN 4 g; CARBS 47 g;
FIBER 1 g; CHOL 3 mg; IRON 1 mg; SODIUM 273 mg; CALC 63 mg
SERVING SIZE= 1/8 of Pie

FROSTY PUMPKIN PIE

2 Cups Frozen Reduced Fat Vanilla Yogurt, softened 1 Reduced Fat Graham Cracker Crust 1 Cup Cooked or Canned Pumpkin 1/2 Cup Splenda

1 Teaspoon Pumpkin Pie Spice 1/2 Teaspoon Ground Ginger 1 Carton Fat Free Cool Whip, thawed

Spread the yogurt into the crust. Freeze for 30 minutes. In a bowl combine the next 4 ingredients, mix well. Fold in the whipped topping. Spoon over the frozen yogurt. Freeze for 6 hours or overnight. Remove from freezer 20 minutes before serving.

SERVINGS 8; CALORIES 211; FAT 6 g; PROTEIN 4 g; CARBS 47 g; FIBER 1 g; CHOL 3 mg; IRON 1 mg; SODIUM 273 mg; CALC 63 mg SERVING SIZE= 1/8 of Pie

Copyright © Low Cal Diner All Rights Reserved. Updated 11/11/01

2 Cups Frozen Reduced Fat Vanilla
Yogurt, softened 1 Reduced Fat Graham Cracker Crust
1 Cup Cooked or Canned Pumpkin
1/2 Cup Splenda

1 Teaspoon Pumpkin Pie Spice
1/2 Teaspoon Ground Ginger
1 Carton Fat Free Cool Whip, thawed

SERVINGS 8; CALORIES 211; FAT 6 g; PROTEIN 4 g; CARBS 47 g;
FIBER 1 g; CHOL 3 mg; IRON 1 mg; SODIUM 273 mg; CALC 63 mg
SERVING SIZE= 1/8 of Pie

Copyright © Low Cal Diner All Rights Reserved.
Updated 11/11/01