ALMOND-PUMPKIN CHIFFON PUDDING

1
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,

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.

How to Make ALMOND-PUMPKIN CHIFFON PUDDING

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.

Printable Recipe Card

About ALMOND-PUMPKIN CHIFFON PUDDING

Course/Dish: Puddings



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