"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Pumpkin Mousse Recipe

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This recipe for Pumpkin Mousse, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Tuesday, November 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1-1/2 cups cold fat-free milk
1 package (1 ounce) sugar-free instant butterscotch pudding mix
1/2 cup canned pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1 cup fat-free whipped topping, divided

Directions:
Directions:
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.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Nutrition Facts: One serving: 2/3 cup mousse with 2 tablespoons whipped topping Calories: 95 Fat: 0 g Saturated Fat: 0 g Cholesterol: 2 mg Sodium: 351 mg Carbohydrate: 19 g Fiber: 1 g Protein: 4 g Diabetic Exchange: 1/2 starch, 1/2 fat-free milk.

I got this recipe from Light Dessert of the Week [RecipeoftheWeek@email.tasteofhome.com]

 

 

 

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