Pumpkin chiffon pudding
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Pumpkin chiffon pudding
  Pumpkin    Pudding    Diabetic  
Last updated 6/12/2012 12:55:10 AM. Recipe ID 17062. Report a problem with this recipe.
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      Title: Pumpkin chiffon pudding
 Categories: Diabetic, Desserts, Low-fat/cal
      Yield: 4 Servings
 
    1/4 c  Water
      1 ts Unflavored gelatin;
    2/3 c  Pumpkin; canned
    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
  




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Recipe ID 17062 (Apr 03, 2005)

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