Results 1 to 1 of 1
  1. #1
    Deal GURU
    Join Date
    Aug 2008
    outside Philadelphia, PA
    Blog Entries

    Default Pumpkin Chiffon Torte

    20 ginger snap cookies, finely chopped
    1 tablespoon fat-free margarine
    1/2 cup skim milk
    2 envelopes (approximately .25 ounce each) unflavored gelatin
    1/2 cup sugar
    1 can (16 ounces) solid pack pumpkin
    1/2 teaspoon salt
    1 container (8 ounces) thawed, froze n light whipped topping
    1/4 teaspoon ground ginger
    1/2 teaspoon ground cinnamon
    1/4 teaspoon ground cloves


    Lightly spray springform pan with vegetable cooking spray. Chop cookies into fine crumbs. Combine cookie crumbs and margarine in small bowl; mix well with scraper. Press mixture onto bottom of prepared springform pan; set aside.

    Pour milk into medium bowl. Microwave on HIGH 30-45 seconds or until very warm (120F). Sprinkle gelatin over warm milk; whisk until dissolved using a whisk. Add sugar; mix well. Add remaining ingredients; whisk until smooth.

    Pour filling over bottom of cookie crust in springform pan. Refrigerate 25-30 minutes or until set. Remove collar from pan.

    Nutrients per serving: Calories 191, Total Fat 4 g

    This recipe from CDKitchen for Pumpkin Chiffon Torte serves/makes 12

  2. The Following 3 Users Say Thank You to rtebalt For This Useful Post:



Tags for this Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts