Pumpkin Chiffon Pudding
Author/Submitted by: Servings: 4 Categories:
Desserts
/
Low-Fat/Low-Cal
/
Puddings
/
Pumpkin
Ingredients: 1/4
cup
Water 1
teaspoon
Unflavored gelatin 2/3
cup
Canned pumpkin 1/2
cup
Evaporated skim milk 2
tablespoons
Powdered sweetener (aspertm. 1/2
teaspoon
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.
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