I use canned pumpkin for so many recipes that I usually have extra in the fridge. Today was no different. I had just a few tablespoons from the other day. I decided to make myself something skinny and sweet while the dinner was baking and I was waiting for the kids to come off the bus. Since I was making baked ziti, I figured I would use a little of the ricotta as well. Just a note, this tastes even better if you let it sit in the fridge for about an hour. So if you can hold off, make it, let it set up and later on, go for it!
Note: This recipe is easily multiplied for a large crowd. Great for company. Makes a lovely presentation.
Nutrition: calories 138, fat 3.3 g, carbs 26.5 g, fiber 1.7 g, sugars 11.1 g, sodium 136.9 mg, protein 4.4 g
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