Pumpkin Chiffon Pudding

* Exported from MasterCook *

PUMPKIN CHIFFON PUDDING

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Low-Fat/Low-Cal Puddings
Pumpkin

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Water
1 teaspoon Unflavored gelatin
2/3 cup Canned pumpkin
1/2 cup Evaporated skim milk
2 tablespoons aspertame (NutraSweet)
1/2 teaspoon 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

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