Real Recipes From Real Home Cooks ®

almond-pumpkin chiffon pudding

(1 rating)
Recipe by
April Alvarez
Dunedin, FL

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

(1 rating)
yield 8 serving(s)
prep time 10 Min

Ingredients For almond-pumpkin chiffon pudding

  • 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
    chopped roasted almonds, divided.

How To Make almond-pumpkin chiffon pudding

  • 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.