Pumpkin Chiffon Pudding Recipe
This Pumpkin Chiffon Pudding Recipe is one of many in
our collection of Low Carb Recipes. these are culled from various
sources, some my own. whilst some are low carb recipes, there are also
some low fat recipes, whilst and diabetic recipes. The one thing they
all have in common with this Pumpkin Chiffon Pudding Recipe, is that they can
all be seen as diet recipes in one form or another.
Others who enjoyed this Pumpkin Chiffon Pudding Recipe, also visited the following
- Desserts Recipes
- Dessert Recipes
- Breakfast Recipes
- Candy Recipes
Pumpkin Chiffon Pudding
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
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.
"A mind of the calibre of mine cannot derive its nutriment from cows."
George Bernard Shaw