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Pumpkin Chiffon Tartlets

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Ingredients
  Pumpkin 16 Ounce (Cooked Or Canned)
  Brown sugar substitute 4 Tablespoon
  Rum extract 1⁄4 Teaspoon
  Nutmeg 1⁄8 Teaspoon
  Cinnamon 1⁄8 Teaspoon
  Ginger 1⁄8 Teaspoon
  Unflavored gelatin 2 Tablespoon (2 Envelopes)
  Water 1⁄4 Cup (4 tbs)
  Evaporated skimmed milk 1 Cup (16 tbs)
  Artificial sweetener 1 Teaspoon (To Equal 4 Teaspoons Sugar)
Directions

Combine first 6 ingredients in large bowl; mix well.
Set aside.
Sprinkle gelatin over water in small saucepan to soften.
Place over low heat and stir until gelatin has dissolved, about 3 minutes.
Set aside.
Combine milk and artificial sweetener in bowl; mix with rotary beater.
Slowly pour in gelatin mixture and continue beating until stiff peaks form.
Fold 3/4 of this into pumpkin mixture.
Divide equally into 4 individual dessert molds.
Top each portion with equal amounts of remaining gelatin mixture.
Chill until firm.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Dessert
Ingredient: 
Vegetable
Interest: 
Everyday

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