Sugar Free Pumpkin Chiffon
|Unflavored gelatin||1 Tablespoon (1 envelope)|
|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)|
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.
12 Serve chilled.