Almond Pumpkin Chiffon Pudding Recipe
Here I am, leaking out my family's Almond Pumpkin Chiffon Pudding recipe only for you. Better try it and let me know your views. Stock up on more and more Fruits as you will want to make this Almond Pumpkin Chiffon Pudding time and again. It is a great Dessert. Do let me know how you've liked my Almond Pumpkin Chiffon Pudding. Feedback keeps me mobilized and motivates me to try out novel ways.
Ingredients
1/2 cup chopped California Almonds
1 envelope unflavored gelatin
1 cup low fat milk
1 cup canned pumpkin
1/2 teaspoon pumpkin pie spice
1 container (8 ounces) plain low fat yogurt
3 egg whites
Dash salt
2/3 cup packed brown sugar
Directions
Preheat oven to 350°F.
Spread almonds in single layer on baking sheet.
Toast in oven 5 to 8 minutes until browned, stirring occasionally.
Sprinkle gelatin over milk in small saucepan; let stand 5 minutes to soften.
Stir over low heat until milk is hot and gelatin dissolves; remove from heat.
Stir in pumpkin and spice; transfer to large bowl.
Cool to room temperature; stir in yogurt.
Chill until mixture begins to thicken.
Beat egg whites and salt in medium bowl with electric mixer until soft peaks form.
Gradually beat in brown sugar, beating until stiff peaks form; fold into pumpkin mixture.
Sprinkle 1 tablespoon almonds over bottom of oiled 6-cup mold.
Fold remaining almonds into pumpkin mixture.
Spoon mixture into mold.
Chill until firm.
Unmold to serve.
Spread almonds in single layer on baking sheet.
Toast in oven 5 to 8 minutes until browned, stirring occasionally.
Sprinkle gelatin over milk in small saucepan; let stand 5 minutes to soften.
Stir over low heat until milk is hot and gelatin dissolves; remove from heat.
Stir in pumpkin and spice; transfer to large bowl.
Cool to room temperature; stir in yogurt.
Chill until mixture begins to thicken.
Beat egg whites and salt in medium bowl with electric mixer until soft peaks form.
Gradually beat in brown sugar, beating until stiff peaks form; fold into pumpkin mixture.
Sprinkle 1 tablespoon almonds over bottom of oiled 6-cup mold.
Fold remaining almonds into pumpkin mixture.
Spoon mixture into mold.
Chill until firm.
Unmold to serve.
