Dietitian's Tip: For a filling with more volume, mix 8 ounces of fat free Cool Whip to the pumpkin yogurt filling.
¾ cup nonfat vanilla yogurt
1 cup canned pumpkin
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
22 low fat graham crackers, divided in half
Cover two cookie sheets with foil or waxed paper.
Mix yogurt, pumpkin and spices in a medium size bowl until blended and creamy. Divide graham crackers in half.
Place one tablespoon of pumpkin mixture in center of one half graham cracker. Top with the other half graham cracker. Press lightly so pumpkin mixture will spread in between the crackers.
Place pumpkin filled graham cracker square on lined cookie sheet. Repeat to make other squares. Place trays of graham cracker pumpkin squares in freezer. Freeze at least six hours or overnight. Remove squares from cookie sheet and place in covered freezer container to store in freezer. Just before serving, allow square to soften slightly at room temperature for four or five minutes.
Serving size: one square: 1 square
Calories per serving: 25 (42 with Cool Whip)
Carbohydrate: 5 g (8 g with Cool Whip)
Fiber: 1 g
Saturated fat: 0
Trans fat: 0
Protein: 1 g
Sodium: 30 mg (36 with Cool Whip)