---------- Recipe via Meal-Master (tm) v8.02
  
       Title: PUMPKIN CHIFFON PUDDING
  Categories: Desserts, Low-cal
       Yield: 4 servings
  
     1/4 c  Water
       1 ts Unflavored gelatin
     2/3 c  Canned pumpkin
     1/2 c  Evaporated skim milk
       2 tb Powdered sweetener (aspertm.
     1/2 ts Pumpkin pie spice
     1/2 c  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.
  
 -----