Pumpkin Chiffon Parfaits
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 envelope unflavored Knox gelatin1/2 cup Splenda1/2 tsp salt1/2 tsp ground cinnamon1/2 tsp ground allspice1/4 tsp ground ginger1/4 tsp ground nutmeg3/4 cup 1% milk2 XLarge eggs1 cup canned pumpkin1/4 cup Splenda1/2 cup Cool Whip4 Parfait Glasses
Makes 4 servings
1. Combine gelatin, 1/2 cup Splenda, salt, cinnamon, allspice, ginger, and nutmeg in a saucepan. Stir in milk, slightly beaten egg yolks, and pumpkin.
2. Cook and stir over medium heat till mixture boils and gelatin dissolves. Remove from heat, cover and chill till partially set.
3. Beat egg whites till soft peaks form. Gradually add 1/4 cup Splenda and beat to stiff peaks. Fold into pumpkin mixture with whipped cream.
4. Drop spoonfuls of pumpkin mixture into glasses, then drop a spoonful of Cool Whip, repeat - make the layers uneven for a pretty look. End with Pumplin at the top. Place in refrigerator and chill till firm. (I put the glasses on a small tray in the refrigerator to avoid tipovers. I also cover the glasses with a bit of foil to keep the parfaits fresh.)
Keep refrigerated until used. Add a dollup of Cool Whip to the top, serve, and enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user GHOSTSISTER.
1. Combine gelatin, 1/2 cup Splenda, salt, cinnamon, allspice, ginger, and nutmeg in a saucepan. Stir in milk, slightly beaten egg yolks, and pumpkin.
2. Cook and stir over medium heat till mixture boils and gelatin dissolves. Remove from heat, cover and chill till partially set.
3. Beat egg whites till soft peaks form. Gradually add 1/4 cup Splenda and beat to stiff peaks. Fold into pumpkin mixture with whipped cream.
4. Drop spoonfuls of pumpkin mixture into glasses, then drop a spoonful of Cool Whip, repeat - make the layers uneven for a pretty look. End with Pumplin at the top. Place in refrigerator and chill till firm. (I put the glasses on a small tray in the refrigerator to avoid tipovers. I also cover the glasses with a bit of foil to keep the parfaits fresh.)
Keep refrigerated until used. Add a dollup of Cool Whip to the top, serve, and enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user GHOSTSISTER.
Nutritional Info Amount Per Serving
- Calories: 94.6
- Total Fat: 3.7 g
- Cholesterol: 125.5 mg
- Sodium: 135.6 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 2.0 g
- Protein: 7.9 g
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