2 envelopes gelatin (unflavored)
3/4 cup unsweetened apple juice
1/2 cup water
1 can pumpkin
2 tablespoons packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 package whipped topping mix
Skim milk
1/4 cup graham cracker crumbs
Sprinkle gelatin on apple juice in 1-quart saucepan to soften and add water. Heat over low heat until gelatin is dissolved, stirring constantly. Remove from heat. Mix pumpkin, brown sugar, cinnamon, ginger and cloves in medium bowl and stir in gelatin mixture until smooth. Refrigerate until mixture mounds slightly when dropped from a spoon, stirring occasionally.
Prepare topping mix as directed on package - but use skim milk. Save 1/2 cup whip topping. Beat pumpkin mixture until smooth and light and fold remaining topping into pumpkin mixture. Sprinkle crumbs in bottom of square pan sprayed with non-stick cooking spray. Spread pumpkin mixture in pan. Cover and refrigerate until firm, at least 2 hours. Cut into squares and top with remaining whip.
carbs = 17g
fat = 1g
choleterol = 0mg
sodium = 20mg
calories = 80
from: Diabetic Cooking
(my dad is making this for Thanksgiving)
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