Thanksgiving in February? You would would think so by my next couple posts. How about we start with dessert first? This is a WW staple as I am told and is a good base with which to be creative! Here is what I did with pumpkin fluff:
Pumpkin Fluff.....Two Ways
1- 15 oz. can of pumpkin
1 small box of instant sugar free vanilla pudding
1- 8 oz. container thawed, light or fat free whipped topping
1 tsp. pumpkin pie spice
In a bowl blend pumpkin and dry vanilla pudding mix until light. Add spice and blend well to distribute evenly. Fold in whipped topping and refrigerate until serving. Add some milk to thin out if needed.
Now is your time to be creative. Here are some things you can do:
*Make a parfait
*Sandwich it (I wrapped mine in plastic wrap and froze them)
*Put it in a graham cracker crust
*Make it a dip for gingersnaps
Can you think of any other ways to use this fluff? Have fun!
2 cups of fluff=2 points.
This Week for Dinner} Meal Plan 50
7 hours ago