Pumpkin Mousse Cups
(makes 8 servings)
1 can (15 ounces) solid-pack pumpkin
½ cup low-fat sweetened condensed milk
4 packets sugar substitute or equivalent of 8 tsp. sugar
1 tsp. ground cinnamon
¼ tsp. ground ginger
¼ tsp. salt
1 packet unflavored gelatin
2 Tbs. water
2 cups thawed frozen reduced –fat nondairy whipped topping
1. Combine pumpkin, milk, sugar substitute, cinnamon, ginger and salt in medium bowl; set aside.
2. Combine gelatin and water in small microwavable bowl; let stand 2 minutes. Microwave on HIGH 40 seconds to dissolve gelatin. Stir into pumpkin mixture. Gently fold whipped topping into pumpkin mixture until well combined
3. Spoon into 8 small dessert dishes. Refrigerate 1 hour or until slightly firm.
Nutrients per Serving
(1 Mousse Cup = 1/8 of total recipe)
Calories from 16
Total Fat 2g
Saturated Fat <1g
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