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Creamy Cappuccino Frozen Dessert
With our collection of dessert recipes, learn how you can make ice cream and sorbets that will be the talk of the town.
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 |
This recipe appears in:
Mousse
