Pumpkin Mousse Cups
Browse the recipe Pumpkin Mousse Cups
YIELD Makes 8 servings
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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:
Microwave Directions
- Combine pumpkin, milk, sugar substitute, cinnamon, ginger and salt in medium bowl; set aside.
- 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.
- Spoon into 8 small dessert dishes. Refrigerate 1 hour or until slightly firm.
This recipe appears in:
Mousse
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 |