Free Recipe Pumpkin Chiffon Torte
Recipe Type: D Recipes
Recipe Preparation: microwave
Cooking Ingredients for Pumpkin Chiffon Torte Recipe
Crust:
20 Gingersnaps
1 tb Fat Free Margarine
Filling:
1/2 c Skim milk
2 pk Unflavored gelatin
1/2 c Sugar
16 oz Can
8 oz Frozen light whipped topping
Thawed
1/2 ts Salt
1/2 ts Cinnamon
1/4 ts Ginger
1/4 ts Ground cloves
Pumpkin
Pumpkin Chiffon Torte Preparation
Chop ginersnaps. Combine gingersnaps with margarine. Press mixture onto bottom of springform pan; set aside. Microwave milk milk until 180 F. Whisk in gelatin. Whisk until dissolved; whisk in sugar. Add remaining ingredients; whisk until smooth. Pour filling into Springform Pan. Refrigerate 25 – 30 minutes or until set. Yield: 12 Servings Approx. 191 calories and 4 grams of fat per serving Recipe By : Guccie From: Date: 05/30
Cooking Temperature:
Recipe Serves: 1
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