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 low�fat vanilla ice cream or frozen yogurtRecipe
Freeze a 9�inch springform pan. Drain the yogurt in a coffee filter or cheesecloth�lined 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 10�15 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, 2�3 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, 5�10 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.
|
|
member logon
