1/4 c Water
1 ts Unflavored gelatin
2/3 c Canned pumpkin
1/2 c Evaporated skim milk
2 tb Sweetener
1/2 ts Pumpkin pie spice
1/2 c Frozen whipped non-dairy topping
In a small saucepan combine water and gelatin. Let stand for
5 minutes. 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 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.
1/3 c serving: 79 cal4 g protein, 10 g carbs, 3 g total fat,
2 g sat fat, 1 mg cholesterol
Source: Diabetic Cook Book, Better Homes & Gardens c. 1992
Shared but not tested by Elizabeth Rodier, Oct 93.
