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Ingredients
- 1 * 1 package (8 ounces) fat-free cream cheese
- 1/2 * 1/2 cup canned pumpkin
- * Sugar substitute equivalent to 1/2 cup sugar
- 1 * 1 teaspoon ground cinnamon
- 1 * 1 teaspoon vanilla extract
- 1 * 1 teaspoon maple flavoring
- 1/2 * 1/2 teaspoon pumpkin pie spice
- 1/2 * 1/2 teaspoon ground nutmeg
- 1 * 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
Preparation
Step 1
* In a large bowl, combine the cream cheese, pumpkin and sugar substitute; mix well. Beat in the cinnamon, vanilla, maple flavoring, pumpkin pie spice and nutmeg. Fold in whipped topping. Refrigerate until serving. Yield: 4 cups.
Editor's Note: This recipe was tested with Splenda No Calorie Sweetener. Look for it in the baking aisles of your grocery store.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Nutritional Analysis: One serving (2 tablespoons) equals 25 calories, 1 g fat (1 g saturated fat), 1 mg cholesterol, 34 mg sodium, 3 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch.