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Pumpkin Chiffon Pudding Recipe

Name: Pumpkin Chiffon Pudding
Ingredients: 1/4 c. Water; 1 tsp Unflavored gelatin; 2/3 c. Canned pumpkin; 1/2 c. Evaporated skim lowfat milk; 2 Tbsp. aspartame (NutraSweet); 1/2 tsp Pumpkin pie spice; 1/2 c. Frzn whipped nondairy.top

by Global Cookbook

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Servings: 4

Ingredients

Cost per serving $0.26 view details

1/4 c. Water
1 tsp Unflavored gelatin
2/3 c. Canned pumpkin
1/2 c. Evaporated skim lowfat milk
2 Tbsp. aspartame (NutraSweet)
1/2 tsp Pumpkin pie spice
1/2 c. Frzn whipped nondairy.top

Directions

In a small saucepan combine water and gelatin. Let stand for 5 minutes. Cook and stir over low heat until gelatin dissolves.
Transfer to a medium mixing bowl. Stir in pumpkin, lowfat milk, sweetener, and pumpkin pie spice. Refrigerateuntil partially set (the consistency of unbeaten egg whites). Mix in whipped topping.
Spoon into individual dessert dishes. Refrigeratefor 1 to 3 hrs or possibly until hard.
Makes 4 servings, each 1/3 c..
Gardens c. 1992

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Amount Per Serving	%DV
Serving Size 78g
Recipe makes 4 servings
Calories 77
Calories from Fat 43	56%
Total Fat 4.79g	6%
Saturated Fat 3.51g	14%
Trans Fat 0.0g
Cholesterol 9mg	3%
Sodium 38mg	2%
Potassium 145mg	4%
Total Carbs 6.54g	2%
Dietary Fiber 0.1g	0%
Sugars 5.69g	4%
Protein 2.43g	4%

Pumpkin Chiffon Pudding Recipe

Ingredients