BUTTERSCOTCH PUMPKIN MOUSSE RECIPE
Folks will never guess a dessert as creamy and delicious as this butterscotch-pumpkin blend from Anniston, Alabama's Patricia Sidloskas could be so low in fat and calories!
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, cinnamon, ginger and allspice; fold into pudding. Fold in 1/2 cup whipped topping.
- Transfer to individual serving dishes. Refrigerate until serving. Garnish with remaining whipped topping.
- Yield: 4 servings.
- Originally published as Pumpkin Mousse in Light & Tasty
- December/January 2007, p55
- Nutritional Facts
- 3 cup mousse with 2 tablespoons whipped topping equals 96 calories, trace fat (trace saturated fat), 2 mg cholesterol, 360 mg sodium, 18 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat-free milk.
- Add to Recipe Box
- Email a Friend
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
