Pumpkin Chiffon Pudding Recipe
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Pumpkin Chiffon Pudding
1/4 cup Water
1 tsp Unflavored gelatin
2/3 cup Canned pumpkin
1/2 cup Evaporated skim milk
2 tbsp Powdered sweetener (aspertm.
1/2 tsp Pumpkin pie spice
1/2 cup 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. |
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Diet hints and tips
If you enjoy eating, but want to shed a few kilos and also develop your overall health, then, as most people know, you ought to start a meticulously configured healthy weight loss program. In a perfect world, this should comprise five standard portions of fruit and vegetables each day and also take in the optimum proportion of nutrients.
When chosing foods for dieting, people most certainly fix on retail store and branded food items professing to be 'low-fat'. This is usually wrong, since a food product can be very low in fat, but still dangerously high in calories and carbohydrates.
In planning a dietary regime, it is essential to make efforts to decrease consumption of salt, fat and refined carbohydrate.
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