Frost on the Pumpkin Patch Pie
JoAnna M. Lund
Pumpkin and coconut is another unusual taste combination. Don't turn your nose up until you try it. My taste testers said it was one of the most beautiful-looking and great-tasting pumpkin pie they had ever tried! And if you never thought of combining pumpkin with butterscotch pudding mix, after only one bite, you will be glad I did.
Serves 8
1 purchased 9" chocolate flavored pie crust
1 (4 serving) pkg sugar-free instant butterscotch pudding mix
2/3 cup nonfat dry milk powder
1 teaspoon pumpkin pie spice
2 cups canned pumpkin
1 cup Cool Whip Free
1/2 teaspoon coconut extract
1/4 oz mini chocolate chips (1 Tablespoon)
2 tablespoons shredded coconut
In large bowl combine dry pudding mix, dry milk powder and pumpkin pie spice. Add pumpkin. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Free. Pour into pie crust. In small bowl combine remaining 3/4 cup Cool Whip Free and coconut extract. Frost top of pie with mixture. Garnish with mini chocolate chips and coconut. Chill until ready to serve.
Each serving equals:
HE: 1/2 Bread, 1/2 Vegetable, 1/4 Skim Milk, 1 Slider, 7 Optional Calories
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199 Calories, 7gm Fat, 4gm Protein,
30gm Carbohydrate, 302mg Sodium
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DIABETIC: 2 Starch, 1 Fat
"Healthy Exchanges Cookbook, pg. 207 or Healthy Exchanges Food Newsletter, October 1993, pg. 7."
| current weight: 185.0 |
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