Source: "Cooking with The Diabetic Chef" by Chris Smith

Ingredients

1 1/2	cups pumpkin
1	SPLENDA QUICK PACK
1/8	teaspoon nutmeg
1/8	teaspoon ground cloves
1/2	cup evaporated skim milk
5	servings cool whip free
1	cup fresh or frozen raspberries
1/2	teaspoon cinnamon

Directions

1. Combine the pumpkin puree with the sugar, nutmeg, and cloves.
   
   
2. Slowly fold in the evaporated skim milk and 2 tablespoons of the whipped topping. Cover and refrigerate until ready to serve.
   
   
3. When ready to serve, spoon 2 layers of the following ingredients into each parfait glass, each layer to go in this order: 2 tablespoons pumpkin mixture, 1 tablespoon
   
   
4. whipped topping, 1 layer berries. Garnish the top of the last layer with cinnamon. Chill for 1 hour. Serve.
   
   

Categories

Dessert

Nutritional Analysis

Nutrition Grade 95% confidence

Good points Very low in saturated fat Very low in cholesterol Low in sodium High in dietary fiber High in manganese Very high in vitamin A High in vitamin C

Bad points Very high in sugar