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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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No need to pass on this pumpkin treat! This delicious mousse, made with low-fat milk and lite whipped topping, has a fraction of the fat and calories of the heavy cream laden classic. I found this recipe in Woman's World magazine. I have not tried this recipe, but I'm posting it for safe keeping. I plan to use sugar free whipped topping and sugar free hot fudge sundae topping. Ingredients:
1 ounce sugar-free instant vanilla pudding mix |
3/4 cup 1% low-fat milk |
1/2 teaspoon ground cinnamon |
1/8 teaspoon salt |
15 ounces canned pumpkin |
1 1/2 cups frozen light whipped topping, thawed (additional for garnish, opt) |
6 tablespoons lite chocolate fudge topping (additional for garnish, opt) |
crystallized ginger (optional) |
Directions:
1. In bowl, whisk together pudding mix, milk, cinnamon and salt until smooth. Add pumpkin; whisk until light and fluffy. Fold in whipped topping. Chill until set, about 1 hour.
2. To serve, place 1 tablespoon fudge topping in bottom of each serving glass. Top each with about 1/2 cup pumpkin mixture. If desired, garnish with additional whipped topping, fudge topping and ginger.
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