Ingredients
1 can of pumpkin puree
1 1/2 cups whole milk plain yogurt
4 tbs. orange juice
1 cup sugar
2 egg whites
1 pint heavy cream

Directions
Combine pumpkin puree, yogurt, orange juice, and sugar
Mix well with electric mixer
Beat egg whites until stiff
Beat heavy cream until stiff and peaks form
Fold egg white and whipped cream into pumpkin mixture
Pour into mold
Cover and freeze for at least 6 hours
Remove from freezer 15 to 20 minutes before serving
Spoon into individual serving dishes
Top with whipped cream and sprinkle with cinnamon

Yields 6 Servings

Nutrition Facts
Calories 340; Calories from Fat 160; Total Fat 17g; Cholesterol 65mg; Sodium 70mg; Total Carbohydrates 44g; Fiber 2g; Sugars 40; Protein 5g