Recipe - Pumpkin Chiffon Pudding

One fourth cup Water
1 teaspoon Unflavored gelatin;
2/3 cup Pumpkin; canned
One half cup Evaporated skim milk;
2 tablespoon Powdered sweetener;(aspertm.
One half teaspoon Pumpkin pie spice;
One half cup Frozen whipped nondair.topp

In a small saucepan combine water and gelatin. Let stand for 5 min.
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 till partially set (the consistency of
unbeaten egg whites). Fold in whipped topping.

Spoon into individual dessert dishes. Chill for 1 to 3 hours or till
firm. Makes 4 servings, each 1/3 cup.

1 serving, 79 calories 4 g protein, 10 g carbohydrate, 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip