PUMPKIN PARFAIT WITH BERRIES
AND LOW-FAT WHIPPED TOPPING

Yield: 4 servings
Source: "Cooking with The Diabetic Chef" by Chris Smith

 

INGREDIENTS

-  1-1/2 cups pumpkin puree (not pumpkin pie mix)
-  1 tablespoon sugar
-  1/8 teaspoon nutmeg
-  1/8 teaspoon ground cloves
-  1/2 cup evaporated skim milk
-  10 tablespoons low-fat whipped topping
-  1 cup fresh or frozen raspberries
-  1/2 teaspoon cinnamon

DIRECTIONS

Combine the pumpkin puree with the sugar, nutmeg, and cloves.
Slowly fold in the evaporated skim milk and 2 tablespoons of
the whipped topping. Cover and refrigerate until ready to serve.

When ready to serve, spoon 2 layers of the following
ingredients into each parfait glass, each layer to go in
this order: 2 tablespoons pumpkin mixture, 1 tablespoon
whipped topping, 1 layer berries. Garnish the top of the
last layer with cinnamon. Chill for 1 hour. Serve.

Nutritional Information Per Serving (1 parfait):
Calories: 108, Fat: 2 g, Cholesterol: 1 mg,
Sodium: 44 mg, Carbohydrate: 20 g, Protein: 4 g
Diabetic Exchanges: 1-1/2 Other Carbohydrate