Pumpkin Chiffon Torte Recipe
Healthier Dessert Recipe
Light and tasty dessert after you've eaten a big meal.
Ingredients:
1 cup finely crushed gingersnaps (about 24)
3 tablespoons butter or margarine, melted
2 envelopes unflavored gelatin
1/2 cup skim milk
1/2 cup sugar
1 can (15 ounces) solid pack pumpkin
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 carton (8 ounces) frozen light whipped topping (or fat free)
Additional whipped topping, optional
Directions:
In a small bowl, combine cookie crumbs and butter. Press into the bottom of a greased 9 inch spring form pan; set aside.
In a saucepan combine gelatin and milk; let stand for five minutes. Heat milk mixture to just below boiling; remove from the heat. Stir in sugar until dissolved. Add the pumpkin, salt, cinnamon, ginger and cloves; mix well. Fold in whipped topping. Pour over crust. Refrigerate until set, about 3 hours.
Remove sides of pan just before serving. Garnish with additional whipped topping if desired. Yield: 16 servings
Nutritional Analysis per serving:
138 calories,
168mg Sodium,
trace cholesterol,
21g Carbohydrate,
2g Protein,
5g Fat,
1g Fiber
Diabetic Exchanges: 1 starch, 1 fat, 1/2 fruit
See also:
Pumpkin Muffins
Golden Pumpkin Bread
Pumpkin Ring
Pumpkin Spice Dessert Bars
Pumpkin Granola Gorp
Pumpkin Cream Cheese Spread
Pumpkin Apple Bread
