I found this recipe in a newsletter that I get in my email. I thought that with some tweaking it would work for phase two and three of South Beach. I'm printing it exactly as I got it but I'm going to note the changes to be made.
Skip those Honey Maid Thin Crisps for one thing! And go lightly with the Cool Whip Free! Quote:
Upside Down Pumpkin Cheesecake Pudding
(Serves 10 - calories: 115, fat: 0.4g, sodium: 207mg, carbs: 18, fiber: 1.8g, sugars: 7.5g, protein: 52g)
Ingredients:
8 oz fat free cream cheese (room temperature)
8 oz Cool Whip Free (Go lighter on this item):Catfight:
8 oz fat free sour cream
2 pouches 100 Calorie Packs Honey Maid Thin Crisps (crushed) (Skip this item altogether!!):Whip:
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
Directions:
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.
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Of course, with these changes this should fit right in with the calorie restrictions for desserts/sweet treats and lower the other numbers in the nutrition totals as well.
Let us know if you give it a try and what you think of it.
04-03-2006
Upside Down Pumpkin Cheesecake Pudding * phases 2 and 3 
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