member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Buny      

Recipe Categories:

    3 pt. Pumpkin Torte


    Source of Recipe


    "Weight Watchers, November/December 2000"

    List of Ingredients




    1 6-ounce container low-fat vanilla yogurt
    1 1/4-ounce envelope unflavored gelatin
    1/4 cup water
    1 16-ounce can pumpkin puree
    1 1/2 cups fat-free half-and-half
    1 cup sugar
    1 teaspoon vanilla extract
    1/2 teaspoon cinnamon -- divided
    1/8 teaspoon salt
    1 pint lowÑfat vanilla ice cream or frozen yogurt

    Recipe



    Freeze a 9Ñinch springform pan. Drain the yogurt in a coffee filter or cheeseclothÑlined strainer; place over a bowl. Let drain 15 minutes. Transfer the drained yogurt to a large bowl; discard the liquid.

    Meanwhile, sprinkle the gelatin over the water in a microwavable cup measure. Let stand 5 minutes to soften. Microwave on High 10Ñ15 seconds; stir until dissolved. Whisk together the pumpkin, the half-and-half, the drained yogurt, the sugar, dissolved gelatin, vanilla, x teaspoon of the cinnamon, and the salt. Pour into the prepared pan and freeze until set, 2Ñ3 hours.

    Soften the ice cream in the refrigerator 15 minutes. Stir the ice cream with the remaining x teaspoon cinnamon in a large bowl until blended. Spread over the surface of the pumpkin layer, swirling to resemble icing. Freeze until firm, about 30 minutes.

    To serve: Let the torte stand at room temperature until slightly softened, 5Ñ10 minutes. Run a knife around the sides of the torte to release it. Cut into wedges and serve immediately.

    Serves 12.

    Per serving: 144 Cal, 1 g Fat, 1 g Sat Fat, 3 mg Chol, 84 mg Sod, 30 g Carb, 1 g Fib, 3 g Prot, 90 mg Calc. POINTS per serving: 3.

 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â