Pumpkin Mousse Cups the Editors of Publications International, Ltd.
Makes 8 servings
|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||packet unflavored gelatin|
|2||cups thawed frozen reduced-fat nondairy whipped topping|
- 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.
|Serving Size:||1 Mousse Cup (1/8 of total recipe)|
|Saturated Fat||<1 g|
|Total Fat||2 g|
|Calories from Fat||16 %|
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