Dietetic Pumpkin Chiffon Pie Recipe
Servings: 1
Ingredients
- 1 1/4 c. cooked pumpkin
- 1/4 c. frzn apple juice concentrate
- 1/2 tsp sweetener (Sucaryl)
- 1/4 tsp allspice
- 1 tsp cinnamon
- 4 ounce canned lowfat milk
- 3 x egg yolks
- 1/4 tsp salt
- 1/2 tsp nutmeg
- 1 pkt Knox gelatin
- 1/4 c. cool water
- 3 x egg whites
- 1 tsp apple juice concentrate
- 1/2 tsp vanilla
Directions
- Mix together first 9 ingredients in top of double boiler. Cook over warm water, stirring, till thick. Stir in Knox gelatin softened in cool water. Refrigeratetill it begins to mound. Whip egg whites. Add in apple juice concentrate and vanilla.
- Fold into pumpkin mix. Pour into 9-inch baked pie shell and chill. Top with whipped cream.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 901g | |
| Calories 578 | |
| Calories from Fat 33 | 6% |
| Total Fat 3.81g | 5% |
| Saturated Fat 2.86g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 1070mg | 45% |
| Potassium 881mg | 25% |
| Total Carbs 125.02g | 33% |
| Dietary Fiber 2.3g | 8% |
| Sugars 112.13g | 75% |
| Protein 11.97g | 19% |
