Pumpkin Chiffon Tartlets
|Pumpkin||16 Ounce (Cooked Or Canned)|
|Brown sugar substitute||4 Tablespoon|
|Rum extract||1⁄4 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)|
Combine first 6 ingredients in large bowl; mix well.
Sprinkle gelatin over water in small saucepan to soften.
Place over low heat and stir until gelatin has dissolved, about 3 minutes.
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.