Side Pannel
Pumpkin Chiffon Pudding
Pumpkin Chiffon Pudding
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts, Diabetic
Ingredients List
- 1/4 c Water
- 1 ts Unflavored gelatin;
- 2/3 c Pumpkin; canned
- 1/2 c Evaporated skim milk;
- 2 tb Powdered sweetener;(aspertm.
- 1/2 ts Pumpkin pie spice;
- 1/2 c 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
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
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