almond-pumpkin chiffon pudding

Name: ALMOND-PUMPKIN CHIFFON PUDDING
Prep time: 10 min
Yield: 8
Ingredients: 1 - envelope unflavored gelatin; 1 cup(s) low fat milk; 1 cup(s) solid pack pumpkin; 1/2 teaspoon(s) pumpkin spice mix seasoning; 1 - 8 ounce container plain low fat yogurt; 3 - egg whites; - dash of salt; 2/3 cup(s) packed brown sugar; 1/2 can(s) chopped roasted almonds, divided.

(1 RATING)

46 Pinches 1 Photo

April Alvarez

Newport Richey, FL

Updated on Jun 1, 2012

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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prep time 10 Min

cook time

method ---

yield 8 serving(s)

Ingredients

1 - envelope unflavored gelatin
1 cup low fat milk
1 cup solid pack pumpkin
1/2 teaspoon pumpkin spice mix seasoning
1 - 8 ounce container plain low fat yogurt
3 - egg whites
- dash of salt
2/3 cup packed brown sugar
1/2 can chopped roasted almonds, divided.

How To Make almond-pumpkin chiffon pudding

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.

Step 2

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