almond-pumpkin chiffon pudding
(1 rating)
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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(1 rating)
yield
8 serving(s)
prep time
10 Min
Ingredients For almond-pumpkin chiffon pudding
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1envelope unflavored gelatin
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1 clow fat milk
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1 csolid pack pumpkin
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1/2 tsppumpkin spice mix seasoning
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18 ounce container plain low fat yogurt
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3egg whites
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dash of salt
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2/3 cpacked brown sugar
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1/2 canchopped roasted almonds, divided.
How To Make almond-pumpkin chiffon pudding
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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.
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2Stir in pumpkin and spice mix. Cool to room temperature stir in yogurt. Refrigerate until mixture begins to thicken and gel.
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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.
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