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PUMPKIN CHIFFON PUDDING
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Low-Fat/Low-Cal Puddings
Pumpkin
Amount Measure Ingredient -- Preparation Method
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1/4 cup Water
1 teaspoon Unflavored gelatin
2/3 cup Canned pumpkin
1/2 cup Evaporated skim milk
2 tablespoons aspertame (NutraSweet)
1/2 teaspoon Pumpkin pie spice
1/2 cup Frozen whipped non-dair.topp
In a small saucepan combine water and gelatin. Let stand for 5 min. Cook
and stir over low heat till gelatin dissolves.
Transfer to a medium mixing bowl. Stir in pumpkin, milk, sweetener, and
pumpkin pie spice. Chill till partially set (the consistency of unbeaten
egg whites). Fold in whipped topping.
Spoon into individual dessert dishes. Chill for 1 to 3 hours or till firm.
Makes 4 servings, each 1/3 cup.
1 serving, 79 calories 4 g protein, 10 g carbohydrate, 3 g total fat, 2 g
sat. fat, 1 mg cholesterol Source: Diabetic Cook Book, Better Homes &
Gardens c. 1992
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