Frozen Yogurt Pumpkin Squares

Boost your vegetable intake by adding them to dessert! Pumpkin is a great source of beta-carotene.

Ingredients

• 2 cups canned pumpkin
• ¼ cup sugar
• ½ teaspoon ground ginger
• ½ teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ gallon non-fat vanilla frozen yogurt, slightly softened
• 4 dozen gingersnaps, coarsely crushed

Directions

1. Sprinkle half of gingersnap crumbs onto the bottom of a 13-inch by 9-inch pan.
2. Combine pumpkin, sugar and spices. Stir in yogurt.
3. Pour half of pumpkin mixture over gingersnaps.
4. Repeat layers and freeze.
5. To serve, let sit at room temperature for 5 minutes; cut into squares.

Yield: 

18 servings

Per serving:

• Calories 206
• Fat 3 g
• Cholesterol 7 mg
• Sodium 107 mg

Menu Ideas: 

This desert is a great finish to any low-fat, heart healthy meal.