Pumpkin Chiffon Pudding

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Title: PUMPKIN CHIFFON PUDDING
Categories: Desserts, Low-cal
Yield: 4 servings

1/4 c Water
1 ts Unflavored gelatin
2/3 c Canned pumpkin
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

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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