Freezy Does It Pumpkin Pie Bark
(Curtesy of Hungry Girl)
3/4 cup fat-free plain Greek yogurt
3/4 cup natural light whipped topping (like Skinny Truwhip or So Delicious Dairy Free CocoWhip! Light)
1/2 cup canned pure pumpkin
2 packets no-calorie sweetener (like Truvia)
1 tsp. vanilla extract
3/4 tsp. cinnamon
1/4 tsp. pumpkin pie spice
1/2 oz. (about 2 tbsp.) chopped pecans
1 tbsp. mini semi-sweet chocolate chips
Line a 9-inch pie pan with parchment paper. (A springform pan works best.) In a medium-large bowl, combine all ingredients except pecans and chocolate chips. Mix until smooth and uniform.
Spread mixture into the pan, and smooth out the top.
Top with remaining ingredients, and lightly press to adhere.
Freeze until solid, at least 2 hours.
MAKES 6 SERVINGS
1/6th of recipe (1 slice): 81 calories, 3.5g protein, 3.5g fat, 9g carbs (1.5g fiber)
I personally made these in a mini cupcake pan. I doubled the recipe then filled (overflowing) 24 mini cupcake slots pre-sprayed with pam to avoid sticking. I love having these in my freezer this time of the year! So yummy and convenient to pull 1 of this out for a quick sweet treat... or 3. It’s the season!