Deserts
Pumpkinscotch Pie
1st Place: Julie Puotinen, Pharmacy
Calories: 212 Fat: 5.4 G Saturated Fat: 1 G Sodium: 146 MG Serves 6
- 1/2 cup canned pumpkin
- 8 oz. (2 cups) Cool Whip Free (fat free)
- 1/3 cup granulated sugar
- 3.4 oz package butterscotch instant pudding mix
- 6 individual graham cracker crusts- tart size or 1 large crust cocoa powder (optional, for decorating)
Fold pumpkin, Cool Whip, granulated sugar, and pudding mix together in a bowl. Divide evenly between graham cracker crusts. Dust with cocoa powder to garnish if desired. Refrigerate until serving and enjoy!
Easy Local Lemon Pie
2nd Place: Lori Hegarty, Food Management
Calories: 146 Fat: 5 G Saturated Fat: 3 G Sodium: 174 MG Serves 8
- 1 package (8 oz) sugar free cook & serve Vanilla Pudding Mix
- 1 package (.3 oz) sugar free Lemon Gelatin
- 2 1/3 cups water
- 1/3 cup lemon juice
- 1 shortbread pie crust
- 1 cup Cool Whip Lite
In a small saucepan, combine pudding mix and gelatin. Add water and lemon juice. Stir until smooth. Cook and Stir until mixture boils. Cook and stir 1-2 minutes or until thickened. Remove from heat. Cool slightly. Pour into crust. Cover and refrigerate for approximately 3 hours.
Butter Brickle Dessert
3rd Place: Lucy Webb, Aurora Libraries
Calories: 129 Fat: 5 G Saturated Fat: 2 G Sodium: 264 MG Serves 8
- 12 (2 1/2-inch square) graham crackers
- 1 (4-serving) package JELL-) sugar-free instant butterscotch pudding mix
- 1/3 cup Carnation Nonfat Dry Milk Powder
- 1 2/3 cups water
- 1/4 cup (1 oz) chopped pecans
- 3 T flaked coconut
- 1 t coconut extract
- 1 cup Cool Whip Lite
Evenly arrange 9 of the graham crackers in a 9x9 inch cake pan. Combine dry pudding mix and dry milk powder. Add water. Mix well using a wire whisk. Stir in 3 T pecans, 2 T flaked coconut, and coconut extract. Pour pudding mixture evenly over graham crackers. Cover and refrigerate 1 hour. Just before serving, spread Cool Whip Lite evenly over pudding mixture. Crush remaining 3 graham cracker squares into crumbs. Combine crumbs, remaining 1 T pecans and 1 T coconut. Sprinkle crumb mixture evenly over top of dessert. Cut into 8 servings.