Emprimir
Correo Electrónico
Add a photoRaciónes: 10
Ingredientes
- 1 c. Gingersnap cookie crumbs
- 1 Tbsp. Brown sugar
- 3 Tbsp. Margarine melted
- 1 env unflavored gelatin
- 1/4 c. Skim lowfat milk cool
- 1/2 c. Skim lowfat milk boiling
- 16 ounce Can pumpkin
- 8 ounce Lite cream cheese softened
- 3/4 c. Brown sugar packed
- 1 tsp Vanilla extract
- 1 tsp Grnd cinnamon
- 1/2 tsp Salt
- 1/8 tsp Grnd cloves
- 1 c. Lite froz whip topping thaw
Direcciones
- In 9-in pie plate, combine gingersnap crumbs and 1 tb brown sugar. Drizzle with melted margarine. Pat crumbs into bottom and up side of pie plate to make crust; set aside. In blender, sprinkle unflavored gelatin over cool lowfat milk; let stand 2 minutes. Add in warm lowfat milk and process at low speed till gelatin is completely dissolved, about 2 minutes. Add in pumpkin, cream cheese, 3/4 c brown sugar, vanilla, cinnamon, salt and cloves. Process at high speed till thoroughly blended, scraping sides frequently, about 5 minutes. Pour into prepared crust. Refrigeratetill hard, about 3 hrs. Top with whipped topping.
- yummy!
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 107g | |
| Recipe makes 10 servings | |
| Calories 257 | |
| Calories from Fat 82 | 32% |
| Total Fat 9.21g | 12% |
| Saturated Fat 3.3g | 13% |
| Trans Fat 0.63g | |
| Cholesterol 13mg | 4% |
| Sodium 433mg | 18% |
| Potassium 248mg | 7% |
| Total Carbs 40.35g | 11% |
| Dietary Fiber 0.7g | 2% |
| Sugars 25.07g | 17% |
| Protein 3.97g | 6% |
