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Add a photoServings: 6
Ingredients
- 1/2 c. lowfat milk
- 1 env unflavored gelatin 1 1/4 c. canned pump
- 1/2 c. brown sugar firmly packed 2
- Â Â whites
- 1/2 tsp salt 1/4 c. sugar
- 1/2 tsp cinnamon 1/2 c. heavy cream whipped
- 1/2 tsp nutmeg 1/2 c. minced toasted almonds
- 1/4 tsp ginger (optional)
- 2 x egg yolks slightly beaten 1
- 9 x inch meringue shell
Directions
- Preparation Time: 30-40 minutes.
- Chilling Time: 2-3 hours.
- Kitchens Combine gelatin, brown sugar, salt, and spices in top of double boiler. Stir in egg yolks, lowfat milk, and pumpkin. Cook over warm water 5 min, stirring constantly. Remove from heat; refrigeratetill slightly thickened. Beat egg whites till foamy; add in sugar, a Tbsp. at a time, beating well after each addition; continue beating till stiff peaks form; fold into pumpkin mix. Mix in whipped cream and almonds. Turn into cooled meringue shells. Refrigerateabout 2-3 hrs, or possibly till hard. Garnish with meringue mounds.
- MERINGUE SHELL: Prepare 1 packet meringue mix according to directions for meringue shells. Spoon 8 tiny mounds onto heavy brown paper or possibly aluminum foil on a cooky sheet. Spread remaining mix onto bottom and sides of lightly greased 9-inch pie pan. Bake shell and meringues as directed on package. Cold.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 45g | |
| Recipe makes 6 servings | |
| Calories 86 | |
| Calories from Fat 5 | 6% |
| Total Fat 0.58g | 1% |
| Saturated Fat 0.47g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 212mg | 9% |
| Potassium 56mg | 2% |
| Total Carbs 20.02g | 5% |
| Dietary Fiber 0.1g | 0% |
| Sugars 19.65g | 13% |
| Protein 0.79g | 1% |
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