Diabetic Pumpkin Chiffon Pudding
Diabetic Pumpkin Chiffon Pudding is an moderately easy dinner. Made with 1/4 c. water, 1 tsp. unflavored gelatin, 2/3 c. canned pumpkin, 1/2 c. evaporated skim milk and low calorie sugar substitute to equal 2 tbsp. sugar, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
In a small saucepan, combine water and gelatin.
Let stand for 5 minutes.
Cook and stir over low heat until gelatin dissolves. Transfer to a medium mixing bowl.
Stir in pumpkin, milk, sweetener and pumpkin pie spice.
Chill until partially set (the consistency of unbeaten egg whites).
Fold in whipped topping. Spoon into individual dessert dishes.
Chill for 1 to 3 hours or until firm.
Makes 4 (1/3 cup) servings.
π· Perfect Pairings
Complete your meal with these
/3843168-4e5fd31222984796a2373dacb3926490.jpg)
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment