Frosty Pumpkin Pie

Ingredients:
2 cups frozen reduced fat vanilla Yogurt, softened
1 reduced fat graham cracker crust
1 cup cooked or canned pumpkin
1/2 cup Splenda
1 teaspoon pumpkin pie spice
1/2 teaspoon ground ginger
1 carton fat free Cool Whip, thawed

Directions:
Spread the yogurt into the crust.

Freeze for 30 minutes. In a bowl combine the next 4 ingredients, mix well. Fold in the whipped topping.

Spoon over the frozen yogurt.

Freeze for 6 hours or overnight.

Remove from freezer 20 minutes before serving.

Recipe makes 8 servings.

Nutrition information per serving (1/8 pie):
Calories: 211
Fat: 6g
Protein: 4g
Carbohydrates: 47g
Fiber: 1g
Cholesterol: 3mg
Sodium: 273mg