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    Pumpkin Cheesecake Pudding


    Source of Recipe


    Internet

    List of Ingredients




    1 packet unflavored gelatin
    1/2 cup cold water
    3 cups canned puréed pumpkin or frozen winter squash
    3/4 cup brown sugar
    1 1/2 cups lowfat cottage cheese
    1/2 teaspoon cinnamon
    1/2 teaspoon ground ginger
    1/4 teaspoon ground cloves
    3/4 cup lowfat plain yogurt

    Recipe



    1. Soften the gelatin in the cold water in a small saucepan for 1 minute. Turn the heat to medium high and heat to dissolve completely.

    2. Pour into a food processor with the pumpkin, brown sugar, cottage cheese, cinnamon, ginger, and cloves. Blend until smooth. Stir in the yogurt and pour into 6 individual custard cups.

    3. Chill in the refrigerator until set.

 

 

 

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