Pumpkin Torte

[Guest guest]

* Exported from MasterCook *

 

Pumpkin Torte

 

Recipe By :Weight Watchers, November/December 2000

Serving Size : 12 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 6-ounce container low-fat vanilla yogurt

1 1/4-ounce envelope unflavored gelatin

1/4 cup water

1 16-ounce can pumpkin puree

1 1/2 cups fat-free half-and-half

1 cup sugar

1 teaspoon vanilla extract

1/2 teaspoon cinnamon -- divided

1/8 teaspoon salt

1 pint low—fat vanilla ice cream or frozen yogurt

 

Freeze a 9—inch springform pan. Drain the yogurt in a coffee filter or

cheesecloth—lined strainer; place over a bowl. Let drain 15

minutes. Transfer the drained yogurt to a large bowl; discard the liquid.

 

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, the half-and-half,

the drained yogurt, the sugar, dissolved gelatin,

vanilla, ¼ teaspoon of the cinnamon, and the salt. Pour into the prepared pan

and freeze until set, 2—3 hours.

 

Soften the ice cream in the refrigerator 15 minutes. Stir the ice cream with the

remaining ¼ 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.

 

To serve: Let the torte stand at room temperature until slightly softened, 5—10

minutes. Run a knife around the sides of the torte

to release it. Cut into wedges and serve immediately.

 

Per serving: 144 Cal, 1 g Fat, 1 g Sat Fat, 3 mg Chol, 84 mg Sod, 30 g Carb, 1 g

Fib, 3 g Prot, 90 mg Calc. POINTS per serving: 3.

 

Source:

" Weight Watchers, November/December 2000 "

S(Formatted by):

" KES on 12/12/00 "

 

- - - - - - - - - - - - - - - - - - -

 

Serving Ideas : Delectable and different, this frozen torte is a breeze to

prepare. The secret to its rich taste and creamy texture

is fat-free half-and-half. Splurge on premium low-fat ice cream or frozen yogurt

for great taste.

 

NOTES : You can make the torte up to two days ahead. Cover the top of the pan

with foil, crimping tightly to seal, and store in the

freezer.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0