Pumpkin Pie

1 pkg. vanilla creme pudding
1 slice 40 cal. bread
4 oz yellow squash, eeled, chopped and cooked
1/4 ts. pumpkin pie spice
1 packet splenda
1 egg
2 oz. low fat cottage cheese
3 oz. water
Spray small dish or custard cup with Pam. Place rolled bread in bottom of dish and bake at 350 for 10 min. until slightly browned. Blend remaining ingred. in food processor or blender. Pour over crust and bake for 10-15 min. until solid. Servings 1

lv2ski2004: 3 Fat Chicks

(note from Steph: the veggies with the egg and cottage cheese.... not sure which meal to put this with since technically we're not suppose to have veggies in the morning and we're not suppose to have eggs or cottage cheese at dinner.... and we're not suppose to have bread at lunch... I'll let you be the judge. Maybe it would be good for lunch without the bread)