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Receta Dietetic Pumpkin Chiffon Pie
by Global Cookbook

Dietetic Pumpkin Chiffon Pie
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Ingredientes

  • 1 1/4 c. cooked pumpkin
  • 1/4 c. frzn apple juice concentrate
  • 1/2 tsp sweetener (Sucaryl)
  • 1/4 tsp allspice
  • 1 tsp cinnamon
  • 4 ounce canned lowfat milk
  • 3 x egg yolks
  • 1/4 tsp salt
  • 1/2 tsp nutmeg
  • 1 pkt Knox gelatin
  • 1/4 c. cool water
  • 3 x egg whites
  • 1 tsp apple juice concentrate
  • 1/2 tsp vanilla

Direcciones

  1. Mix together first 9 ingredients in top of double boiler. Cook over warm water, stirring, till thick. Stir in Knox gelatin softened in cool water. Refrigeratetill it begins to mound. Whip egg whites. Add in apple juice concentrate and vanilla.
  2. Fold into pumpkin mix. Pour into 9-inch baked pie shell and chill. Top with whipped cream.