Friday, November 25, 2011

PUMPKIN CHIFFON PUDDING WITH COCONUT

This is a little different way to enjoy that healthy pumpkin.  Now that I am diabetic I have updated my use of this recipe by replacing the sugar with Splenda granulated.  No need to hunt for unsweetened coconut since you use fresh grated!  But here is the original recipe for those of you who can still enjoy sugar.

1 cup sugar
2 tbsp butter
2 large eggs, separated
2 tbsp flour
3 cups cooked, mashed pumpkin
1 tsp vanilla
1/2 cup grated fresh coconut

In a large bowl cream the sugar, butter, an egg yolks.  Add the flour, pumpkin, vanilla and mix together well.  Beat the egg whites until stiff and gently fold into the pumpkin mixture.  Pour into a lightly greased 9-inch square baking dish or pan.  Sprinkle the coconut over the top.  Bake at 350 degrees for 30 minutes.

Serves 6

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