Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 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.