Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Water
1 ts Unflavored gelatin
2/3 c Canned pumpkin
1/2 c Evaporated skim milk
2 tb Powdered sweetener (aspertm.
1/2 ts Pumpkin pie spice
1/2 c Frozen whipped non-dair.topp

In a small saucepan combine water and gelatin. Let stand for 5 min.
Cook and stir over low heat till gelatin dissolves.

Transfer to a medium mixing bowl. Stir in pumpkin, milk, sweetener,
and pumpkin pie spice. Chill till partially set (the consistency of
unbeaten egg whites). Fold in whipped topping.

Spoon into individual dessert dishes. Chill for 1 to 3 hours or till
firm. Makes 4 servings, each 1/3 cup.

1 serving, 79 calories 4 g protein, 10 g carbohydrate, 3 g total fat,
2 g sat. fat, 1 mg cholesterol

Source: Diabetic Cook Book, Better Homes Gardens c. 1992 Shared
but not tested by Elizabeth Rodier, Oct 93.

Browse by categories