ALMOND-PUMPKIN CHIFFON PUDDING

April Alvarez

By
@peaches58

Another recipe in a Diabetic cookbook looks yummy, I've never made it but picture looks good and I love pumpkin,


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Serves:

8

Prep:

10 Min

Ingredients

1
envelope unflavored gelatin
1 c
low fat milk
1 c
solid pack pumpkin
1/2 tsp
pumpkin spice mix seasoning
1
8 ounce container plain low fat yogurt
3
egg whites
dash of salt
2/3 c
packed brown sugar
1/2 can(s)
chopped roasted almonds, divided.

Directions Step-By-Step

1
Sprinkle gelatin over milk in small saucepan, let stand 5 minutes to soften, Cook and stir constantly over low heat until gelatin dissolves. remove from heat.
2
Stir in pumpkin and spice mix. Cool to room temperature stir in yogurt. Refrigerate until mixture begins to thicken and gel.
3
Beat egg whites with salt to form soft peaks. Gradually beat in brown sugar, beating to form stiff peaks. Fold in pumpkin mixture. Sprinkle 1 tablespoon almonds over bottom of greased 6-cup mold. Refrigerae until firm. Unmold to serve.

About this Recipe

Course/Dish: Puddings