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Sugar Free Pumpkin Chiffon

Diet.Chef's picture
Ingredients
  Unflavored gelatin 1 Tablespoon (1 envelope)
  Salt 1⁄2 Teaspoon
  Nutmeg 1⁄2 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  Ginger 1⁄4 Teaspoon
  Cold water 1⁄2 Cup (8 tbs)
  Egg yolks 2 , slightly beaten
  Heavy cream 1 Cup (16 tbs)
  Canned pumpkin 1 1⁄4 Cup (20 tbs)
  Sugar substitute 8 Gram (8 packets)
  Egg whites 2
Directions

MAKING
1 In bowl, combine gelatin, salt, and spices.
2 Add in 1/4 cup water, stirring well.
3 In top of a double boiler, mix egg yolks with heavy cream, 1/4 cup water, and pumpkin.
4 Add in the gelatin mixture.
5 Cook over boiling water for 10 minutes, stirring constantly.
6 Place in the refrigerator until thick as unbeaten egg white, stirring occasionally.
7 Add in the sugar substitute (taste for sweetness).
8 In a bowl, beat egg whites until stiff.
9 Carefully fold chilled pumpkin mixture into the egg whites, without breaking down the volume of egg whites.
10 transfer to a 1 1/2-quart souffle dish.
11 Refrigerate again.

SERVING
12 Serve chilled.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Ingredient: 
Pumpkin
Interest: 
Everyday, Healthy
Cook Time: 
45 Minutes
Servings: 
6

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