ALMOND-PUMPKIN CHIFFON PUDDING
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1envelope unflavored gelatin
1 clow fat milk
1 csolid pack pumpkin
1/2 tsppumpkin spice mix seasoning
18 ounce container plain low fat yogurt
·dash of salt
2/3 cpacked brown sugar
1/2 can(s)chopped roasted almonds, divided.
How to Make ALMOND-PUMPKIN CHIFFON PUDDING
- 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.
- Stir in pumpkin and spice mix. Cool to room temperature stir in yogurt. Refrigerate until mixture begins to thicken and gel.
- 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.