LIGHT PUMPKIN MOUSSE

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Light Pumpkin Mousse image

This is a variation on a pie filling from Kraft Food & Family magazine. I changed out some ingredients to accommodate my family's dietary restrictions. This is a great, light alternative to that traditional Thanksgiving dessert. I like to serve mine with gluten free snickerdoodle cookies. Cook time is chill time.

Provided by DreamoBway

Categories     Dessert

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 cup vanilla-flavored soymilk
2 (1 ounce) packages sugar-free instant vanilla pudding mix
1 cup canned pumpkin (not a whole can)
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 (8 ounce) container whipped topping, thawed and divided

Steps:

  • Beat milk, pudding mix, pumpkin, and spices together for 2 minutes.
  • Fold in 1 1/2 cups of the whipped topping until combined.
  • Refrigerate for 1 hour. Top individual servings with dollops of remaining whipped topping.

Nutrition Facts : Calories 149.5, Fat 9.1, SaturatedFat 5.6, Cholesterol 30.4, Sodium 543.1, Carbohydrate 16, Fiber 1.5, Sugar 4.7, Protein 1.8

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