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Pumpkin Chiffon Pudding


Course : Puddings
Serves: 4
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Ingredients:


1/4 cup water

1 teaspoon unflavored gelatin

2/3 cup pumpkin -- canned

1/2 cup evaporated skim milk

2 tablespoons powdered sweetener -- aspartame

1/2 teaspoon pumpkin pie spice

1/2 cup whipped nondairy topping -- frozen
 

Preparation / Directions:


In a small saucepan combine water and gelatin. Let stand for 5 min. Cook and stir over low heat till gelatin dissolves. Transfer to a medium mixing bowl. Stir in pumpkin, milk, sweetener, and pumpkin pie spice. Chill till partially set (the consistency of unbeaten egg whites). Fold in whipped topping. Spoon into individual dessert dishes. Chill for 1 to 3 hours or till firm. Makes 4 servings, each 1/3 cup.

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