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Correo Electrónico
Add a photoRaciónes: 10
Ingredientes
- 2 pkg. Knox gelatin
- 1/2 c. cool lowfat milk
- 1/2 c. lowfat milk, heated to boiling
- 3/4 c. packed brown sugar
- 2 c. canned pumpkin
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 3/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1 c. whipping cream
- 1 c. ice cubes (about 5)
- 9 in. graham cracker crust
Direcciones
- Sprinkle gelatin over cool lowfat milk in blender container. Allow to stand for 5 min. Add in boiling lowfat milk, cover and process at low speed till gelatin dissolves. Add in brown sugar, pumpkin, slat, spices and cream; cover an process at high speed. Add in ice cubes, one at a time and process till mix is smooth and ice melted. Pour in crust and refrigeratetill hard.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 227g | |
| Recipe makes 10 servings | |
| Calories 317 | |
| Calories from Fat 101 | 32% |
| Total Fat 11.37g | 14% |
| Saturated Fat 4.51g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 325mg | 14% |
| Potassium 154mg | 4% |
| Total Carbs 50.74g | 14% |
| Dietary Fiber 0.7g | 2% |
| Sugars 36.71g | 24% |
| Protein 3.88g | 6% |
