Frozen Pumpkin Supreme
Yield: 16 servings
1 quart sugar-free vanilla ice cream or frozen yogurt
1 Ã¯Â¿Â½ c. canned pumpkin
1 Tbsp. pumpkin spice (or 1 tsp. cinnamon, Ã¯Â¿Â½ tsp. allspice and Ã¯Â¿Â½ tsp. ginger)
15 gingersnap cookies
Soften ice cream at room temperature for ten minutes. Mix in pumpkin and spices until well blended. Spoon into 16 custard cups. Wrap well in plastic wrap. Freeze. Let sit at room temperature for 10 minutes before serving each custard cup with one gingersnap cookie.
Exchanges: 1 carbohydrate; Total Carbohydrates: 16 grams; Calories per serving: 80