Thursday, October 25, 2012

Skinny Ricotta Pumpkin Pudding

This recipe couldn't have been more random.  Really.  Like, the weirdest.  It turned out so good though.  I'm so proud of my baking. 

Ok, so nothing actually got baked.  But it was a dessert.   Hey!  That's a big step for me.

In my hunt for pumpkiny skinny goodness, this recipe is a keeper.

Ricotta Pumpkin Pudding ingredients for two:

1/4 Cup of Low Fat Ricotta Cheese 
1/4 Cup of Pure Pumpkin Puree (canned) 
1/4 Teaspoon of Cinnamon 
2 Tbs of Honey
Pinch of Sea or Kosher Salt  
1 Teaspoon of Vanilla Extract 
1 Cup of Fat Free Cool Whip
1/8 Cup of Graham Cracker Crumbs 

Mix together the ricotta cheese, pumpkin puree, cinnamon, vanilla, honey and pinch of salt.  Taste and add additional honey if you wish.  Gently fold/swirl in the cool whip. Add some of the graham cracker crumbs to the bottom of the bowl or dish (reserving a little to sprinkle on top).  Spoon the pumpkin, cheese, cool whip mixture on top of the crumbs and then finish with a little sprinkle.

Only 5 Weight Watcher points per serving.  Here are the full facts:

Mmmm fall and pumpkiny and not too sweet.  Basically the perfect dish for me.  Stay hungry!

1 comment:

  1. You have good reason to be proud and it IS a Keeper. And those photos just made me swoon!

    You will be thrilled to know that the 5 WW point Ricotta Pumpkin Pudding I made for my Practice Thanksgiving Dinner using your wonderful recipe was successful. So I'm very grateful. It's no doubt due to your easy-to-follow instructions.

    Now for the real Thanksgiving Dinner.


    “Seize the moment. Remember all those women on the 'Titanic' who waved off the dessert cart.”
    ― Erma Bombeck


Thank you so much for taking the time to comment!