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Рецепт Cristina's Pumpkin Chiffon Pie

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Инструкции

  1. Directions: Combine gelatin, sugar, salt, cinnamon, allspice, ginger and nutmeg in a saucepan. Stir in the lowfat milk, egg yolks and pumpkin.
  2. Place over medium heat till mix bubbles. Remove from heat and refrigeratetill partially set. Beat the egg whites till soft peaks form, gradually add in the sugar and beat till stiff. Fold into pumpkin mix with whipped cream. Pour into pie crust and refrigeratefor one hour. Decorate top with whipped cream rosettes.

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 740g
Calories 1199  
Calories from Fat 438 37%
Total Fat 48.84g 61%
Saturated Fat 30.98g 124%
Trans Fat 0.0g  
Cholesterol 172mg 57%
Sodium 1906mg 79%
Potassium 889mg 25%
Total Carbs 189.09g 50%
Dietary Fiber 8.0g 27%
Sugars 172.41g 115%
Protein 11.85g 19%
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