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Pumpkin Chiffon Torte

Crust:
20 Gingersnap Cookies, finely chopped
1 Tbsp. Fat-Free Margarine

Filling:
1/2 Cup Skim Milk
2 Envelopes (approximately .25 ounce each) Unflavored Gelatin
1/2 Cup Sugar
1 Can (16 oz.) Pumpkin
1 Container (8 oz.) Frozen Light Nondairy Whipped Topping, thawed
1/2 teas. Salt
1/2 teas. Watkins Cinnamon
1/4 teas. Watkins Ginger
1/4 teas. Watkins Ground Cloves

Lightly spray a springform pan with Watkins Cooking Spray. Chop cookies into fine crumbs and margarine in Bowl; mix well. Press mixture onto bottom  of prepared springform pan; set aside. Pour milk into bowl. Sprinkle gelatin over milk. Allow to stand 2 minutes. Microwave on HIGH 30-45 seconds or  until very warm 12o degrees; whisk until gelatin dissolves. Add sugar; mix well. Add remaining ingredients; whisk until smooth. Pour filling over bottom of cookie crust in springform pan. Refrigerate 25-30 minutes or until set. Remove collar from pan. Serve. Yields 8-12 servings.

Nutritional Information Per Serving:
191 calories and 4 grams of fat per serving.

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© Copyright 2006 The Rising Stars Team

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