Here is another desert recipe for after your Thanksgiving dinner. This is a pretty easy one that requires no baking time. I hope you enjoy it.
Ingredients
1/4 cup cold water
1 envelope (.25 oz each) unflavored gelatin
1 package (8 oz each) Neufchatel reduced-fat cream cheese
1 cup canned solid-pack pumpkin
3 pudding cups (3.5 oz each) Hunt's® Snack Pack® Fat Free Vanilla Pudding
1/2 cup granulated sugar
1/2 teaspoon pumpkin pie spice
1 reduced-fat graham cracker piecrust
Reddi-wip® Fat Free Dairy Whipped Topping
Directions
1. Place water in small saucepan and sprinkle with gelatin; let stand 1 minute. Stir over low heat until gelatin is dissolved, about 3 minutes. Remove from heat; set aside.
2. Blend Neufchatel cheese, pumpkin, pudding, sugar, and pumpkin pie spice in large bowl with electric mixer on medium until smooth. Add gelatin mixture; beat on low until combined. Pour into crust. Cover and refrigerate 2 hours or until firm.
3. Top each slice with a serving of Reddi-wip just before serving.
Cook's Tip: For a vanilla cheesecake, replace canned pumpkin and pumpkin pie spice with 8 ounces plain low-fat yogurt and 1 teaspoon vanilla. Serve with fresh berries.
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