Practical Nutrition: How To Have Pie And Control Your Blood Sugar

Frozen banana, a little maple syrup and small amounts of crushed cookies give this recipe its sweet taste. At only 23 grams of carbohydrate per serving, it can easily fit into a diabetes meal plan. If you omit the crushed gingersnap cookie topping, total carbohydrate decreases to 18 grams.

Makes 4 (½ cup) servings

1 cup low-fat cottage cheese

1 sliced and frozen banana, thawed for 5 minutes

¾ cup canned pure pumpkin purée

2 tablespoons pure maple syrup

½ teaspoon ground pumpkin pie spice

3 crushed gingersnap cookies

1 tablespoon shelled, roasted pumpkin seeds

Place the cottage cheese, banana, pumpkin, maple syrup and pumpkin pie spice in the bowl of a food processor and process 30 seconds.

Stop and scrape down the sides of the bowl. Continue to process until smooth and creamy, about 1 more minute. The mixture should resemble mousse or pudding.

Meanwhile, for the topping, place crushed gingersnaps and roasted pumpkin seeds in a small bowl and stir to combine.

Scoop the mousse into 4 bowls and sprinkle evenly with the topping.

Approximate nutrients per serving: 160 calories, 9 grams protein, 3.5 grams fat, 23 grams carbohydrate, 3 grams fiber, 258 milligrams sodium.

— Liz Weiss, MS, RD,

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Practical Nutrition: How to have pie and control your blood sugar
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