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    Deal GURU
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    Default Pumpkin Chiffon Torte

    Ingredients:
    ***Crust***
    20 ginger snap cookies, finely chopped
    1 tablespoon fat-free margarine
    ***Filling***
    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


    Directions:

    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

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