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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Rating:
★★★★★ 1 vote
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.

Step-By-Step

1Sprinkle 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.

2Stir in pumpkin and spice mix. Cool to room temperature stir in yogurt. Refrigerate until mixture begins to thicken and gel.

3Beat 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