Spiced Pumpkin Ricotta Puree

1 can or 2 cups pumpkin, butternut squash, or other winter squash

1 large container or 2 cups ricotta

1/4 cup packed brown sugar

2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp allspice

1/4 tsp cloves

1 tsp vanilla extract

4 tsp Benefiber (2 serves)

Purée until smooth. Line a muffin tin with muffin cups and put 1/2 cup mixture into each. Freeze for three hours or so, then remove from the muffin tin (you may need to use a plastic knife to help), peel,off the paper, and put into zip loc bags.

Serves: 12

Cals: 74

Protein: 3.6

Fat: 4.3

Sugars: 1.5

Fiber: 1.3