• 1 1/2 cups nonfat half and half
• 1 15-ounce can canned pumpkin puree, chilled
• 1 cup nonfat frozen vanilla yogurt or ice cream, softened
• 2 tablespoons sugar
• 3/4 teaspoon cinnamon, divided
• 1/8 teaspoon nutmeg
• 1/2 cup nonfat Cool Whip, thawed

Combine half and half, pumpkin, yogurt, sugar, 1/4 teaspoon cinnamon and the nutmeg in food processor or blender; process or blend until smooth and creamy. Divide among 4 glasses; top each with 2 tablespoons Cool Whip and sprinkle with the remaining cinnamon.

In each of 4 servings: 180 calories, 0.3 g fat, 39 g carbohydrates, 3 g protein, 0 mg cholesterol, 2 g dietary fiber, 38 mg sodium

From The Busy Mom's Make It Quick Cookbook (Meredith, 2004, $19.95) by Jyl Steinback.

Recipe originally appeared in the fall 2005 print issue of My Family Doctor magazine. Subscribe to the free e-newsletter here.

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