As the days and nights get cooler, I'm sure I'm not alone as I gravitate towards those traditional "comfort" foods. Pumpkin pie is definitely a seasonal food for me - I really only have a want for it at this time of year. Unlike Jenny (who I totally stole this recipe from!), I don't have an abiding love for the pumpkin pie. But at this time of year, it just sounds and tastes delicious to me. So, I was really excited when I saw this recipe. You see, I DO have abiding love for sundaes! I can get 2 fixes in one here, and not spoil my diet in the process.
I present to you, the Pumpkin Pie Sundae:
PUMPKIN PIE SUNDAE
PER SERVING (entire sundae): 136 calories, 1g fat, 98mg sodium, 30g carbs, 3.5g fiber, 16.5g sugars, 3.5g protein -- POINTS® value 2*
Ingredients:
1/2 cup Breyers Double Churn Free Creamy Vanilla fat-free ice cream
1 tbsp. canned pure pumpkin
1/8 tsp. pumpkin pie spice
2 low-fat honey graham crackers (half a sheet), lightly crushed
4 tbsp. Fat Free Reddi-wip
Directions:
Place ice cream in a small dessert bowl, and allow it to thaw just slightly (a few minutes). Then stir in the pumpkin and pumpkin pie spice until thoroughly mixed. Place bowl in the freezer for 30 minutes to allow the ice cream to firm up. Then top with the Redd-wip, followed by the crushed graham crackers. Enjoy!
MAKES 1 SERVING
4 comments:
Mmm I can't wait for pumpkin ice cream to start making it's rounds. With a little whipped cream on top, it's just like cold pumpkin pie.
Maybe til then I'll have to try the pumpkin pie sundae.
Yum! Sounds delicious!
Mmmmm holy yummy!
Yumm ... I shouldn't try it thought. Trying it would mean having ice cream in the house. And then I would eat all the ice cream. And that would be bad!
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