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Taste of Home Light Dessert Recipe of the Week

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Dear $$firstname$$,

Greetings from your friends at the Taste of Home test kitchen! We have lots of great-tasting light desserts for you—-each is low in calories and fat but high in satisfaction! We’re sure you’ll enjoy this week’s recipe as much as we do.

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PUMPKIN PECAN FROZEN YOGURT
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This is a really fun fall dessert that the kids will love, and with only five ingredients, it’s a snap to throw together. Toasted pecans give this frozen yogurt great crunch and a wonderful nutty flavor. 
--Anne Smithson, Cary, North Carolina 

INGREDIENTS:

1 quart fat-free frozen vanilla yogurt, softened
1/2 cup canned pumpkin
1/3 cup packed brown sugar
3/4 teaspoon pumpkin pie spice
1/4 cup chopped pecans, toasted 

DIRECTIONS:

In a large mixing bowl, combine the first four ingredients; mix well. Transfer to a freezer container; freeze until serving. Sprinkle each serving with pecans.

Yield: 8 servings.

Editor's Note: Toasting nuts brings out lots of flavor and crunch. To learn how to toast them using the stovetop, the microwave or the oven, check out this quick video.

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NUTRITIONAL FACTS:

One serving (1/2 cup) equals:

161 calories
3 g fat (trace saturated fat)
2 mg cholesterol
69 mg sodium
30 g carbohydrate
1 g fiber
5 g protein

Diabetic Exchanges:

2 starch.

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TASTY TIP

To soften ice cream and frozen yogurt in the refrigerator, transfer from the freezer to the refrigerator 20-30 minutes before using. Or let stand at room temperature for 10-15 minutes. Hard ice cream and frozen yogurt can also be softened in the microwave at 30% power for about 30 seconds.

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INDULGE WITH TASTE OF HOME’S GUILT FREE COOKING!
Ice cream and frozen yogurt are often softened before being used in recipes or when they’re too hard to scoop for eating. To soften in the refrigerator, transfer from the freezer to the refrigerator 20-30 minutes before using. Or let stand at room temperature for 10-15 minutes. Hard ice cream and frozen yogurt can also be softened in the microwave at 30% power for about 30 seconds.

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