Pumpkin Cheesecake Pudding

Preparation Time: 30 minutes - 1 hour

Ingredients

• 1 packet unflavored gelatin
• ½ cup cold water
• 3 cups canned pureed pumpkin or frozen winter squash
• 3/4 cup brown sugar
• 1 ½ cups lowfat cottage cheese
• ½ teaspoon cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 3/4 cup lowfat plain yogurt

Directions:

1. Soften the gelatin in the cold water in a small saucepan for 1 minute.
2. Turn the heat to medium high and heat to dissolve completely.
3. Pour into a food processor with the pumpkin, brown sugar, cottage cheese, cinnamon, ginger, and cloves.
4. Blend until smooth.
5. Stir in the yogurt and pour into 6 individual custard cups.
6. Chill in the refrigerator until set.

Serves 6

Nutritional Analysis:

175 calories
1 g fat
1 g saturated fat
31 g carbohydrates
267 mg sodium
4 g dietary fiber

Recipe Courtesy Eat 5 to 9 a Day for Better Health