Very Gingery Pumpkin Mousse
Per ServingVery Gingery Pumpkin Mousse |
||
|---|---|---|
| Makes: 6 | ||
| Serving Size: 1/2 cup | ||
| Calories | 105 | |
| Fat | 1 | g |
| Saturated Fat | 0.6 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 21 | g |
| Fiber | 2 | g |
| Sugars | 12 | g |
| Cholesterol | 5 | mg |
| Sodium | 260 | mg |
| Potassium | 205 | mg |
| Protein | 3 | g |
| Phosphorus | 200 | mg |
| Choices: Carbohydrate 1.5 | ||
- Makes: 6
- Serving Size: 1/2 cup
- Preparation Time: 10 minutes
Ingredients
| 1 | package | (1 oz.) sugar-free, fat-free vanilla pudding mix (try also French vanilla or banana) |
| 1 | tsp. | ground cinnamon |
| 1/2 | tsp. | ground ginger |
| 1/4 | tsp. | ground nutmeg |
| 1 1/2 | cups | cold 1% milk |
| 1 | cup | pumpkin puree (not pumpkin pie filling) |
| 1 | cup | fat-free whipped topping |
| 3 | gingersnap cookies, crushed into crumbs | |
| 2 | Tbsp. | finely chopped crystallized ginger |
Directions
Chilling time: 1 hour
- In a large bowl, whisk together the dry vanilla pudding mix with the cinnamon, ginger, and nutmeg. Slowly whisk in the milk, whisking for 2 minutes. Add in the pumpkin, and continue to whisk until mixture begins to set. Fold in the whipped topping. Cover and refrigerate for 1 hour.
- For each serving, put 1/4 cup of the pumpkin mousse in a dessert cup or dish. Add a layer of gingersnap crumbs. Add another 1/4 cup of the mousse on top of the crumbs. Sprinkle the top of each with 1 tsp. chopped crystallized ginger.
