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DessertsCheesecakes >  Pumpkin Cheesecake Pudding



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Chef with red wine glass


Pumpkin's deep orange color lets you know it's full of the cancer-fighting antioxidant beta-carotene.

Serves 6
Provides 1 vegetable serving per person

1 packet unflavored gelatin
1/2 cup cold water
3 cups canned puréed pumpkin or frozen winter squash
3/4 cup brown sugar
1 1/2 cups lowfat cottage cheese
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
3/4 cup lowfat plain yogurt

1. Soften the gelatin in the cold water in a small saucepan for 1 minute. Turn the heat to medium high and heat to dissolve completely.

2. Pour into a food processor with the pumpkin, brown sugar, cottage cheese, cinnamon, ginger, and cloves. Blend until smooth. Stir in the yogurt and pour into 6 individual custard cups.

3. Chill in the refrigerator until set.

Nutritional Analysis Per Serving:
175 calories
1 g fat
7% calories from fat
1 g saturated fat
7% calories from saturated fat
31 g carbohydrates
267 mg sodium
4 g dietary fiber



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