Sunday, September 29, 2019

Pumpkin Pie Butter

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I add Splenda to mine.

1 - 15oz Can of 100% pumpkin (Not pumpkin pie filling or organic)


4 packets of Splenda


2 Teaspoons of pumpkin pie spice

1 Teaspoon Vanilla extract

3/4 teaspoon apple cider vinegar 

1/4 Teaspoons salt

Directions:
Just throw it all in a bowl and mix it up. Let it sit in the fridge over night.

Serving size 2 1/2 tablespoon = 1 point on WW.

Eat it alone or use low fat Honey Maid Graham crackers to scoop.


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