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    Desserts: Pumpkin Ice Cream


    Source of Recipe


    JanetFL

    List of Ingredients




    1/2 cup pumpkin (from the can)
    2 packets of Splenda
    1 tsp. cinnamon

    Recipe



    Mix well and shape into a scoop in a custard cup. Cover with platic wrap and place in freezer for approx. 1 hour or until firm but not hard. If left too long in freezer, mix in a blender to soften.

 

 

 

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