*  Exported from  MasterCook  *
 
                          PUMPKIN CHIFFON PUDDING
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Low-Fat/Low-Cal                  Puddings
                 Pumpkin
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           Water
    1      teaspoon      Unflavored gelatin
      2/3  cup           Canned pumpkin
      1/2  cup           Evaporated skim milk
    2      tablespoons   aspertame (NutraSweet)
      1/2  teaspoon      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
 
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