Side Pannel
Pumpkin Chiffon Torte
Ingredients List
- Crust:
- 20 Gingersnaps
- 1 tb Fat Free Margarine
- Filling:
- 1/2 c Skim milk
- 2 pk Unflavored gelatin
- 1/2 c Sugar
- 16 oz Can
- 8 oz Frozen light whipped topping
- Thawed
- 1/2 ts Salt
- 1/2 ts Cinnamon
- 1/4 ts Ginger
- 1/4 ts Ground cloves
- Pumpkin
Directions
Chop ginersnaps. Combine gingersnaps with margarine. Press mixture onto
bottom of springform pan; set aside. Microwave milk milk until 180 F.
Whisk in gelatin. Whisk until dissolved; whisk in sugar. Add remaining
ingredients; whisk until smooth. Pour filling into Springform Pan.
Refrigerate 25 - 30 minutes or until set. Yield: 12 Servings Approx. 191
calories and 4 grams of fat per serving
bottom of springform pan; set aside. Microwave milk milk until 180 F.
Whisk in gelatin. Whisk until dissolved; whisk in sugar. Add remaining
ingredients; whisk until smooth. Pour filling into Springform Pan.
Refrigerate 25 - 30 minutes or until set. Yield: 12 Servings Approx. 191
calories and 4 grams of fat per serving
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