Pumpkin chiffon torte
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Crust: | ||
| 20 | Gingersnaps | |
| 1 | tablespoon | Fat Free Margarine |
| Filling: | ||
| ½ | cup | Skim milk |
| 2 | packs | Unflavored gelatin |
| ½ | cup | Sugar |
| 16 | ounces | Can |
| 8 | ounces | Frozen light whipped topping |
| Thawed | ||
| ½ | teaspoon | Salt |
| ½ | teaspoon | Cinnamon |
| ¼ | teaspoon | Ginger |
| ¼ | teaspoon | Ground cloves |
| Pumpkin | ||
Directions
Chop ginersnaps. Combine gingersnaps with margarine. Press mixture onto bottom of springform pan; set aside. Microwave milk milk until 180 F.
Whisk in gelatin. Whisk until dissolved; whisk in sugar. Add remaining ingredients; whisk until smooth. Pour filling into Springform Pan.
Refrigerate 25 - 30 minutes or until set. Yield: 12 Servings Approx. 191 calories and 4 grams of fat per serving Recipe By : Guccie
From: Date: 05/30 File