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Add a photoServings: 4
Ingredients
- 2 envelopes unflavored gelatin
- 1 c. evaporated skimmed lowfat milk
- 1 c. canned or possibly mashed cooked pumpkin
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon orange rind
- 3/4 c. plain nonfat yogurt (room temperature)
- 2 egg whites
- 1/8 teaspoon salt
- 2/3 c. brown sugar, firmly packed
- Gingersnap crust
- 1 tbsp. toasted pecans, minced
Directions
- Sprinkle gelatin over lowfat milk in heavy saucepan; let stand 1 min. Cook over low heat; stirring constantly till gelatin dissolved. Add in pumpkin, spice and rind; stir well. Refrigeratetill consistency of unbeaten egg white. Mix in yogurt. Beat egg whites and salt at medium speed of electric mixer till soft peaks form. Add in brown sugar, a little at a time, beat till stiff peaks form. Fold egg white mix into pumpkin mix. Pour into gingersnap crust and chill. Before serving, sprinkle with pecans; garnish with orange curl, if you like.
- 8 servings: each 200 Calories; 7 grams Protein; 5.3 grams Fat; 32.2 grams CHO; 5 milligrams Cholesterol, 175 milligrams NA; 179 milligrams Calcium.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 178g | |
| Recipe makes 4 servings | |
| Calories 239 | |
| Calories from Fat 31 | 13% |
| Total Fat 3.57g | 4% |
| Saturated Fat 1.6g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 304mg | 13% |
| Potassium 242mg | 7% |
| Total Carbs 44.3g | 12% |
| Dietary Fiber 0.2g | 1% |
| Sugars 42.51g | 28% |
| Protein 8.84g | 14% |
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