I had the most wonderful lunch dessert today. I took Vanilla Greek Yogurt, added the new Splenda with protein (1 gr per pack) and used it as a whipped topping over my Sugar-free jello. YUMMO My yogurt had 16 gms of protein and the splenda was 1 gr. I could only eat half of it, so I got about 8.5 grams of protein.
The second recipe was given to me by my doctor's office, and is good for this time of year.
Pumpkin Fluff
Ingredients:
1 container Frozen sugar-free shipped topping thawed
1 lg package Jello instant sugar-free vanilla pudding mix
1 can (15 oz) solid pack pumpkin
1 teaspoon pumpkin pie spice (or to taste)
Directions
In a large bowl, mix together pudding mix, pumpkin and pumpkin spice
Fold in whipped topping and Chill
Serve on sliced apple or graham crackers.
Double YUMMO!
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