Pumpkin Chiffon Pudding Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Water,
1 tsp: Unflavored gelatin,
2/3 cup: Canned pumpkin,
1/2 cup: Evaporated skim milk,
2 tbsp: Powdered sweetener, (aspertm.
1/2 tsp: Pumpkin pie spice,
1/2 cup: Frozen whipped non-dair.topp,
Directions:
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 Shared
but not tested by Elizabeth Rodier, Oct 93.
Source from luhu.jp
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 Shared
but not tested by Elizabeth Rodier, Oct 93.
Source from luhu.jp