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Receta Diabetic Pumpkin Chiffon Pie
by CookEatShare Cookbook

Diabetic Pumpkin Chiffon Pie
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Ingredientes

  • 3 egg yolks
  • 2 teaspoon liquid sugar substitute
  • 1 1/4 c. canned pumpkin
  • 1/2 c. lowfat milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 env. unflavored gelatin
  • 1/4 c. cool water
  • 3 egg whites, stiffly beaten
  • 1/2 teaspoon liquid sweetener
  • 1 baked pie shell or possibly graham cracker crust

Direcciones

  1. Beat egg yolks. Add in 2 tsp. sweetener, pumpkin, lowfat milk, salt and spices. Cook in double boiler, stirring constantly, till thick, about 5 to 7 min. Soften gelatin in cool water then stir into warm mix. Cold to room temperature. Beat egg whites and 1/2 tsp. sweetener. Fold into mix. Pour into crust. Chill. Makes 7 servings, each with 1 lowfat milk, 1/2 bread and 2 fat exchanges.