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Receta Pumpkin Chiffon Pudding
by Global Cookbook

Pumpkin Chiffon Pudding
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Ingredientes

  • 1/4 c. Water
  • 1 tsp Unflavored gelatin
  • 2/3 c. Canned pumpkin
  • 1/2 c. Evaporated skim lowfat milk
  • 2 Tbsp. aspartame (NutraSweet)
  • 1/2 tsp Pumpkin pie spice
  • 1/2 c. Frzn whipped nondairy.top

Direcciones

  1. In a small saucepan combine water and gelatin. Let stand for 5 minutes. Cook and stir over low heat until gelatin dissolves.
  2. Transfer to a medium mixing bowl. Stir in pumpkin, lowfat milk, sweetener, and pumpkin pie spice. Refrigerateuntil partially set (the consistency of unbeaten egg whites). Mix in whipped topping.
  3. Spoon into individual dessert dishes. Refrigeratefor 1 to 3 hrs or possibly until hard.
  4. Makes 4 servings, each 1/3 c..
  5. Gardens c. 1992