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Pumpkin Mousse Cups


Yield

Makes 8 servings

Ingredients

1 can (15 ounces) solid-pack pumpkin
1/2 cup low-fat sweetened condensed milk
4 packets sugar substitute or equivalent of 8 teaspoons sugar
1 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 packet unflavored gelatin
2 tablespoons water
2 cups thawed frozen reduced-fat nondairy whipped topping

Preparation

  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.

Nutritional Information

Serving Size: 1 Mousse Cup (1/8 of total recipe)
Fiber 2 g
Carbohydrate 22 g
Cholesterol 5 mg
Saturated Fat <1 g
Total Fat 2 g
Calories from Fat 16 %
Calories 113
Protein 3 g
Sodium 112 mg

Dietary Exchange

Starch 1-1/2

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