Upside Down Pumpkin Cheesecake Pudding
Upside Down Pumpkin Cheesecake Pudding
(Serves 10 - calories: 115, fat: 0.4g, sodium: 207mg, carbs: 18g, fiber: 1.8g, sugars: 7.5g, protein: 5.2g = 2 Points)
Ingredients:
8 oz fat free cream cheese (room temperature)
8 oz Cool Whip Free
8 oz fat free sour cream
2 pouches 100 Calorie Packs Honey Maid Thin Crisps (crushed)
1 can pumpkin puree (16 oz)
1 Tbsp lemon juice
3/4-1 cup Splenda (depending on how sweet you like it)
2 tsp. pumpkin pie spice
Direcions:
Mix cream cheese, Cool Whip, sour cream, lemon juice and Splenda. Then add the pumpkin and pumpkin pie spice. Mix it all together and pour into 10 dessert dishes. Top with a small handful of crushed Honey Maid Thin Crisps. Chill in the fridge for a few hours, then enjoy. Mmmmmmmm...pumpkinlicious! Serves 10.
__________________
~Beth~
Little Victories; Grand Rapids, MI
Bariatric Support Group
Diabetes, high blood pressure, sleep apnea, high cholesterol,
peripheral vein disease, joint pain and 210 lbs GONE!! 
Century Club: July 3, 2006
ONE-derland: Dec. 22, 2006
Double Century: May 29, 2007
Goal: June 15, 2008
Lap RNY: 1/30/06-Dr Randal Baker
TT/BL: 09/21/07-Dr Ronald Ford
PS Revisions: 04/29/08-Dr Ronald Ford
Gallbladder: 05/14/08-Dr Randal Baker
Emergency surgery (Intussusception): 02/29/09-Dr James Foote
"...if we pay attention to the fact that we can move,
breathe, feel, laugh, cry and notice sunsets,
there IS cause for joy." 
- Geneen Roth
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