Pumpkin Torte Recipe
Ingredients
| Vanilla yogurt | 1 Can (10oz) | |
| Unflavored gelatin | 1 | |
| Water | 1/4 Cup (16 tbs) | |
| Pumpkin puree | 1 Can (10oz) | |
| 1 1/2 cups fat-free half-and-half | ||
| Sugar | 1 Cup (16 tbs) | |
| Vanilla extract | 1 Teaspoon | |
| Cinnamon | 1/2 Teaspoon | |
| Salt | 1/8 Teaspoon | |
| 1 pint low-fat vanilla ice cream or frozen yogurt | ||
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.
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.
Chef
