Pumpkin Almond Torte Low Fat Food
PUMPKIN PIE PUDDING - LOW FAT
Here's a delicious dessert without all the fat! 4 servings and 1 WW point per serving. If you totall all the calories/fat and fiber, you will find that this comes to 85 calories and 3.4 grams of fiber/serving.
Provided by Bella Donna
Categories Dessert
Time 5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Empty can of pumpkin into bowl.
- Sprinkle all DRY ingredients over the pumpkin and stir well.
- Add the milk, a little at a time (so that it blends smoothly). It will thicken just a bit in the fridge.
- Pour into 4 cups and Chill in the fridge.
- ** The splenda and other spices are to your taste. You can experiment to get the perfect combination for youself!
Nutrition Facts : Calories 53.3, Fat 0.3, SaturatedFat 0.2, Cholesterol 1.2, Sodium 37.4, Carbohydrate 10.4, Fiber 0.6, Sugar 1.5, Protein 3.5
POTLUCK PUMPKIN TORTE
A local newspaper featured this potluck-friendly recipe years ago. A creamy alternative to pumpkin pie, it quickly became one of my favorites. -Peggy Shea, Lowell, Indiana
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 15 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a small bowl, combine the crumbs, sugar and butter. Press onto the bottom of an ungreased 13x9-in. baking dish; set aside. In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Bake until center is almost set, 25-30 minutes., Meanwhile, in a small bowl, sprinkle gelatin over cold water; let stand for 1 minute. In a large saucepan, combine pie filling and evaporated milk. Bring to a boil. Add gelatin; stir until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly., Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Cool for 10 minutes. Spread over cream cheese layer. Spread whipped topping over top. Cover and refrigerate overnight.
Nutrition Facts : Calories 413 calories, Fat 24g fat (15g saturated fat), Cholesterol 109mg cholesterol, Sodium 296mg sodium, Carbohydrate 42g carbohydrate (32g sugars, Fiber 2g fiber), Protein 7g protein.
PUMPKIN ALMOND CHOCOLATE TORTE
Enjoy this gluten free pumpkin and chocolate torte made using Betty Crocker® cake mix. A wonderful dessert topped with almonds.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h10m
Yield 20
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease bottoms only of 2 (9-inch) round cake pans with shortening.
- Make cake mix as directed on box, using water, butter and eggs and stirring in almond extract. Bake as directed. Cool 10 minutes; run knife around edge of pans to loosen. Remove cakes from pans to cooling racks. Cool completely, about 1 hour.
- In chilled large bowl, beat whipping cream, powdered sugar, pumpkin pie spice and vanilla with electric mixer on high speed until stiff peaks form. Fold in pumpkin.
- Cut each cake horizontally to make 2 layers. Place 1 bottom layer, cut side up, on serving plate; top with one-fourth of the whipped cream mixture. Top with another cake layer, cut side down. Top with one-fourth of whipped cream mixture. Repeat with remaining 2 layers and whipped cream mixture. Sprinkle with almonds. Refrigerate 2 hours. Cover and refrigerate any remaining torte.
Nutrition Facts : Calories 310, Carbohydrate 43 g, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 300 mg
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- Preheat the oven to 350F. Place all the ingredients in a large mixing bowl and mix with a wooden spoon till the eggs are incorporated and the mixture is smooth. If your pumpkin is not very liquidy or smooth, I recommend pureeing the mixture in a blender until smooth.
- Pour the mixture into a cooled, par-baked pie crust and gently tap on the counter to release any air bubbles. Use a pie crust shield or wrap foil around the crust for the first 30 minutes of baking. Place in the oven on the bottom rack and bake for 50-60 minutes or until the pie no longer looks liquidy and the middle just jiggles slightly. Be careful not to overcook or the pie will crack.
- Let the pie cool on the stove where it is slightly warm or in the oven (turned off) with the door open to cool slowly. Let cool completely before serving; about 4 hours. You can also place in the fridge after it cools a bit to speed up the process.
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