Ingredients

  • 2 enveloped unflavored gelatin
  • 3/4 cup unsweetened apple juice
  • 1/2 cup water
  • 1 can (16 ounces) pumpkin
  • 2 tablespoons packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/2 package (2.8 ounce size) whipped topping mix (1 envelope)
  • Skim milk
  • 1/4 cup graham cracker crumbs


Directions

  1. Sprinkle gelatin on apple juice in 1-quart saucepan to soften; add water. Heat over low heat until gelatin is dissolved, stirring constantly; remove from heat. Mix pumpkin, brown sugar, cinnamon, ginger and cloves in medium bowl; stir in gelatin mixture until smooth. Refrigerate until mixture mounds slightly when dropped from a spoon, stirring occasionally.
  2. Prepare topping mix as directed on package - except use skim milk. Reserve 1/2 cup topping. Beat pumpkin mixture until smooth and light; fold remaining topping into pumpkin mixture. Sprinkle crumbs in bottom of square pan, 9 x 9 x 2 inches, sprayed with nonstick cooking spray; spread pumpkin mixture in pan. Cover and refrigerate until firm, at least 2 hours. Top with remaining topping.


Recipe Yield: Yield: 9 squares

Nutritional Information Per Serving:

Calories: 85
Fat: 1 grams
Sodium: 20 milligrams
Protein: 2 grams
Carbohydrates: 17 grams

Content Continues Below ⤵ ↷

Diabetic Exchanges

1/2 Bread/Starch; 1 Vegetable


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