Pumpkin Cheesecake Smoofait

Tasty, low-fat, satisfying, and healthy treat! I guess it could be considered a smoothie though I eat it with a spoon, great for those who are looking for watching their weight. This is my own twist on a popular pumpkin mousse recipe that I modified over time to my own taste.

• Ready In: 5 mins
• Serves: 2
• Yields: 2 smoothies

Ingredients

• 1 (15 ounce)  Libby's canned pumpkin
• 1 (1 ounce)  fat free sugar-free instant cheesecake pudding mix
• 2  cups water
• 4  Splenda sugar substitute
• 1  teaspoon sugar-free maple syrup
• 1  teaspoon nutmeg
• 3  teaspoons cinnamon

Directions

1. Combine pumpkin, pudding mix, sweetener packets, maple syrup, and 1 cup of water in bowl and blend, then add the other cup of water and mix until well blended.
2. Add nutmeg and cinnamin (about 1 tsp nutmeg and 2-3 tsp cinnamin).
3. Pour smoothie into two glasses and chill for at least an hour (it's also good to stick in the freezer for an hour before eating to get it slighty frozen).
4. Enjoy! Can serve with a dallop of fatfree whipped topping if desired.