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.
Serving size: Complete recipe
Calories 454 Calories from Fat 6
% Daily Value*
Total Fat 0.72 g1.1%
Saturated Fat 0.42 g2.1%
Trans Fat 0 g
Cholesterol 54.4 mg18.1%
Sodium 426.3 mg17.8%
Total Carbohydrates 67 g22.3%
Dietary Fiber 2.7 g11%
Sugars 42.8 g
Protein 48 g96.8%
Vitamin A 688.2% Vitamin C 68.2%
Calcium 84.5% Iron 22.4%
*Based on a 2000 Calorie diet