Have a little canned pumpkin left over from pie baking? Then whip up this delicious light and creamy treat, low in fat and cholesterol. (Plus, one serving provides over 100 percent of the U.S. RDA for vitamin A, in the form of beta carotene.) Mix well 1/2 cup canned pumpkin, 1 cup low-fat vanilla yogurt, and 1/4 teaspoon ground cinnamon. If desired, garnish with a sprinkle of cinnamon and cinnamon sticks. Makes 2 servings. About 117 calories, 2 grams fat, 6 milligrams cholesterol, 78 milligrams sodium per serving. Spoon away.