Yield: 1 servings
|1 can||Pumpkin; (16-ounce)|
|⅓ cup||Brown sugar; packed|
|⅓ cup||Apple juice concentrate; thawed|
|2 teaspoons||Pumpkin pie spice|
|1½ cup||Nonfat vanilla yogurt|
|1 cup||Light whipped topping; divided|
|¼ cup||Fat-free granola|
Mix pumpkin, brown sugar, apple juice concentrate, and pumpkin pie spice with ½ cup of whipped topping. Layer pumpkin mixture and yogurt alternately in a round casserole dish or in 6 individual parfait or wine glasses. Top with reserved ½ cup of whipped topping and granola. Make 6 servings.
Nutrient analysis per serving: 186 calories, 4 g. fat. Key nutrients: Vitamin A, 210% of RDA for pregnancy; calcium, 10%.
From Eating Expectantly: The Essential Eating Guide and Cookbook for Pregnancy by Bridget Swinney (Copyright 1993 by Fall River Press).
Converted by MC_Buster.
Recipe by: Good Morning America Converted by MM_Buster v2.0l.