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Pumpkin Chiffon Pudding

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Yield

4 servings

Prep

20 min

Cook

0 min

Ready

3 hrs

Ingredients

Amount Measure Ingredient Features
¼ cup water Camera
1 teaspoon gelatin, unflavored
unflavored
* Camera
cup canned pumpkin purée Camera
½ cup evaporated milk
skim
Camera
2 tablespoons artifical sweetener
powdered
*
½ teaspoon pumpkin pie spice
½ cup whipped topping, prepared Camera
Low Fat, Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium

Directions

In a small saucepan combine water and gelatin.

Let stand for 5 minutes.

Cook and stir over low heat until gelatin dissolves.

Transfer to a medium mixing bowl.

Stir in pumpkin, milk, sweetener, and pumpkin pie spice.

Chill until partially set (the consistency of unbeaten egg whites).

Fold in whipped topping.

Spoon into individual dessert dishes.

Chill for 1 to 3 hours or until firm.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 81g (2.9 oz)
Amount per Serving
Calories 57 40% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 26mg 1%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 5%
Sugars g
Protein 4g
Vitamin A 128% Vitamin C 3%
Calcium 6% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 
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