Pumpkin Pie Pudding
1 (15 oz.) Canned Solid Pumpkin
1 (12 oz.) Can Fat Free Evaporated Milk 1/2 Cup Egg Substitute 2 Tablespoons Fat Free Margarine Spread 1 Cup Splenda Granular 1/2 Cup Reduced Fat Bisquick 2 1/2 teaspoons Pumpkin Pie Spice 2 teaspoon Vanilla Flavoring Fat Free Cool Whip (optional) In a large bowl, combine the pumpkin, milk, egg substitute, margarine spread, Splenda, Bisquick, pumpkin pie spice, and vanilla flavoring. Spray crockpot with non-stick butter flavored spray. Pour the pumpkin mixture into the crockpot, cover and cook on low for 6-7 hours. Serve in bowls with fat free cool whip if desired (for additional points). Serves: 4 Per Serving: 185 Calories; 4g Fat (18.1% calories from fat); 10g Protein; 28g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 221mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat. Points: 3 |
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