PUMPKIN BUTTER

• 1 1/2 cups fresh pumpkin
• 1 cup brown sugar
• 1/2 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• dash salt

Cook pumpkin until tender. Drain off liquid & mash. Add the rest of ingredients. Cook over med. heat until desired consistency. Can and seal according to manufacturers instruction or store in refrigerator.

1 Tablespoon = 0 points

Thoughts

So I decided that I am going to eat the whole foods, low fat, plant based diet, but I am going to do so tracking my weight watchers points so I can know how much I am eating. At least for now. Today I had one point left at the end of the day.

Today for supper I had long grain rice, mushrooms, and these really great frozen veggies that have asparagus and peppers in it. It was yummy.

I have been making myself oatmeal every day as well. I have it with fruit in it while it cooks and I top it with applesauce. It is really good and feels like a treat, but it stays in my system a long time.

EASY FAT-FREE FROSTING

• 1pkg. of ff/sugarfree pudding, any flavor
• 1 1/2 cups cold skim milk
• 1 envelope Dream Whip topping mix

Beat the milk, whipped topping mix and pudding on a low speed until blended and then on high for 4-6 minutes or until soft peaks form. Makes about 3 cups. Enough to frost a 13x9 cake. Refrigerate.

10 points for the whole batch