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    Pumpkin Chiffon Pudding


    Source of Recipe


    Annie's Recipe of the Day Newsletter

    List of Ingredients




    1/4 c Water
    2 tb sweetener
    1 ts Unflavored gelatin
    1/2 ts Pumpkin pie spice
    2/3 c Pumpkin; canned
    1/2 c Frozen whipped non-dairy topping
    1/2 c Evaporated skim milk

    Recipe



    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.

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

    Makes 4 servings, each 1/3 cup.
    Weight Watcher Points - 2 points*
    Calculated using a Weight Watcher Calculator

 

 

 

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