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Pumpkin Chiffon Torte Recipe

Photo by: Taste of Home

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"After a sumptuous holiday meal, this light and tasty dessert is perfect," notes Lynn Kumm of Osmond, Nebraska.

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Healthy

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16 Servings
Prep: 20 min. + chilling

Ingredients

1 cup finely crushed gingersnaps (about 24)
3 tablespoons butter, melted
2 enveloped unflavored gelatin
1/2 cup milk
1/2 cup sugar
1 can (15 ounces) solid-pack pumpkin
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 carton (8 ounces) frozen whipped topping, thawed
Additional whipped topping, optional

Directions

In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
In a saucepan, combine gelatin and milk; let stand for 5 minutes. Heat milk mixture to just below boiling; remove from the heat. Stir in sugar until dissolved. Add the pumpkin, salt, cinnamon, ginger and cloves; mix well. Fold in whipped topping. Pour over crust. Refrigerate until set, about 3 hours.
Remove sides of pan just before serving. Garnish with additional whipped topping if desired. Yield: 16 servings.

Nutritional Analysis: One serving (1 slice) (prepared with skim milk and light whipped topping) equals 138 calories, 5 g fat (0 saturated fat), 0.55 mg cholesterol, 168 mg sodium, 21 g carbohydrate, 0 fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat, 1/2 fruit.

Pumpkin Chiffon Torte published in Taste of Home December/January 2000, p67

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