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Pumpkin Torte

Diet.Chef's picture
Ingredients
  Low fat vanilla yogurt 6 Ounce (1 container)
  Unflavored gelatin 1⁄4 Ounce (1 envelope)
  Water 1⁄4 Cup (4 tbs)
  Canned pumpkin puree 15 Ounce (1 can)
  Fat free half and half 1 1⁄2 Cup (24 tbs)
  Sugar 1 Cup (16 tbs)
  Vanilla extract 1 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  Salt 1⁄8 Teaspoon
  Low fat vanilla ice cream/Frozen yogurt 1 Pint
Directions

1. Freeze a 9-mch round sprmgform pan. Drain the yogurt in a coffee filter or cheesecloth-lined strainer; place over a bowl. Let dram 15 minutes.Transfer the drained yogurt to a large bowl; discard the liquid.
2. Meanwhile, sprinkle the gelatin over the water in a microwavable cup measure. Let stand 5 minutes to soften. Microwave on High 10-15 seconds; stir until dissolved. Whisk together the pumpkin, half-and-half, drained yogurt, sugar, dissolved gelatin, vanilla, 1/4 teaspoon of the cinnamon, and the salt. Pour into the prepared pan and freeze until set, 2-3 hours.
3. Soften the ice cream in the refrigerator 15 minutes. Stir the ice cream with the remaining 1/4 teaspoon cinnamon in a large bowl until blended. Spread over the surface of the pumpkin layer, swirling to resemble icing. Freeze until firm, about 30 minutes.

Recipe Summary

Cuisine: 
European
Course: 
Dessert
Method: 
Chilling
Ingredient: 
Pumpkin
Interest: 
Healthy

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