Per Serving (1/4 Cup): 52 calories, 0.5g Fat, 11.5g carbs, 1.25g fiber, 4.5g sugars, 0.5g protein
Makes 16 Servings
I served this with Quaker's Apple Cinnamon Rice Crisps.
Ingredients:
8 oz container Cool Whip Free, Thawed
15 oz can pure pumpkin
1 small package sugar free fat free vanilla instant pudding mix
2 cups finely diced apples
1 tbls Splenda
2 tsp fat-free caramel dip
2 tsp cornstarch
1 tsp pumpkin pie spice
1 tsp vanilla extract, divided
1/2 tsp cinnamon
Directions:
Place apples in a microwave safe dish with 1/4 cup dish with 1/4 cup water. Cover and microwave for 2 1/2 minutes. Once dish is cool enough to handle, rain water and set aside.
Place 1/2 cup col water in a small saucepan. Add spelnda, cornstarch, cinnamon, 1/2 tsp vanilla and mix thoroughly.
Bring the saucepan to medium low heat, then stir in caramel dip. Continue cooking, stirring occasionally, until mixture is hot, thick, and bubbly, about 5 minutes. Then add the apples an stir until mixed. Refrigerate until cold about 1 hour.
Meanwhile, mix pumpkin pie spice and remaining vanilla extract into the Cool whip.
In a large bowl, combine vanilla pudding mix with pure pumpkin and stir well. Fold in Cool whip mixture, making sure it is completely blended. Refrigerate.
Once caramel apples are cold, stir them into the chill pumpkin mixture. Store dip in the refrigerator until ready to serve.
2 comments:
yummy perhaps an appatizer for Turkey day!
Sounds yummy! I second the appetizer idea!
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