This light, holiday-spiced dessert is like a crustless pumpkin pie. Gingersnaps top it off.

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, stir together sugar and gelatin. Stir in milk and egg yolks. Cook and stir over medium heat until gelatin is dissolved and mixture just begins to bubble. Remove from heat. Stir in pumpkin, ginger, and vanilla. Transfer mixture to a large bowl. Cool about 20 minutes.

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  • Fold dessert topping into pumpkin mixture. Spoon into six 6-ounce tall glasses or serving dishes. Cover and chill about 5 hours or until firm. To serve, top each serving with a gingersnap half.

Tips

Tips: If using a sugar substitute, we recommend Splenda(R) Granular, Equal(R) Spoonful or packets, or Sweet 'N Low bulk or packets. Be sure to use package directions to determine product amount equivalent to 1/2 cup sugar. Nutrition Facts per serving with sugar substitute: 134 cal., 5 g total fat (3 g sat. fat), 103 mg chol., 47 mg sodium, 19 g carbo., 2 g fiber, 4 g pro. Exchanges: 1 other carbo., 0.5 medium-fat meat, 0.5 fat

To make ahead: Prepare as directed. Cover and chill for up to 24 hours.

Nutrition Facts

194.7 calories; protein 4.3g 9% DV; carbohydrates 33.2g 11% DV; exchange other carbs 2; dietary fiber 2.2g 9% DV; sugars 26g; fat 4.8g 7% DV; saturated fat 3.1g 15% DV; cholesterol 105.5mg 35% DV; vitamin a iu 11215.2IU 224% DV; vitamin c 3mg 5% DV; folate 26.2mcg 7% DV; calcium 70.4mg 7% DV; iron 1.5mg 8% DV; magnesium 21.6mg 8% DV; potassium 212.7mg 6% DV; sodium 38.7mg 2% DV.