Pumpkin chiffon pudding
Pumpkin Pudding Diabetic
Last updated 6/12/2012 12:55:10 AM. Recipe ID 17062. Report a problem with this recipe.
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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