Makes 12 servings 3 Better Balance Bites/Blue Points
Calories 104 Fat 2.1g Carbs 16.3g Fiber 0.6g Protein 1.2g
Ingredients
· 24 pizzelle cookies (see notes)
· 1 cup pumpkin purée (see notes)
· 1 1/2 - 2 tsp pumpkin pie spice, to taste (see notes)
· 1 small package (about 1 oz) instant sugar-free butterscotch pudding mix (see notes)
· 1/4 cup unsweetened almond milk
· 1 ( 8 oz.) container Fat-free Cool Whip, thawed
Instructions
1. Line a baking sheet with parchment paper, plastic wrap, or foil. Lay out 12 pizzelles on the baking sheet, reserving the other 12. Set aside.
2. In a small saucepan set over medium heat, add the pumpkin puree and pumpkin pie spice. Mix to combine and cook down until thickened and reduced to about 1/2 cup, roughly 10 minutes. Set aside to cool to room temperature.
3. In a large bowl, mix the pudding mix and skim milk until smooth. Mix in the Cool Whip, then mix in the cooled pumpkin purée until well combined.
4. Spoon about 3 tablespoons (a generous #24 scoop, if available) of the pumpkin mixture on top of each of the 12 pizzelles laid out on the baking sheet. Carefully place another pizzelle on top of the pumpkin mixture and gently press down to spread the filling out to the edges.
5. Freeze at least 2 hours or until firm. You can remove them from the freezer a few minutes before eating to allow them to soften slightly.
Notes
· If you can’t find pizzelles, you could probably use graham crackers, but they will increase the bites/points.
· You could replace pumpkin puree with unsweetened applesauce or mashed banana and will cook that down as you do with the pumpkin.
· If using applesauce, change the spice mix to apple pie spice or cinnamon. If using banana, use a mix of 1 tsp cinnamon OR brown sugar replacement and 1/2 tsp nutmeg.
· You can use other pudding mix flavors. Vanilla, white chocolate, and cheesecake are great flavor choices. If using banana in place of pumpkin, chocolate would also work.
