Pumpkin Mousse Recipe - Cooking Index
Pumpkin Mousse Recipe - Cooking Index
| 1 | Gelatin | |
| 1/4 cup | 59ml | Cold water |
| 2 teaspoons | 10ml | Pumpkin pie spice |
| 1 | Pumpkin puree - (15 oz) | |
| 1 1/2 cups | 355ml | Heavy cream |
| 12 | Sugar substitute | |
| 2 teaspoons | 10ml | Vanilla extract |
In small bowl sprinkle gelatin over water, let sit 5 minutes until gelatin softens. Meanwhile, in a small skillet over medium heat, toast pumpkin pie spice 1 to 2 minutes until fragrant, stirring frequently. Reduce heat to low, stir in gelatin mixture and cook 1 to 2 minutes until gelatin melts. Remove from heat; cool to room temperature.
Place pumpkin puree in a large bowl, mash with a fork to loosen. In large bowl, with an electric mixer on high, beat cream, sugar substitute, and vanilla until soft peaks form. With a rubber spatula, slowly fold in cooled gelatin mixture. In three additions, gently fold whipped cream mixture into pumpkin puree. Divide mousse into 8 dessert glasses. Chill 2 hours.
This recipe yields 8 servings.
Carbohydrates: 6.5 grams
Net Carbs: 5 grams
Fiber: 2 grams
Protein: 2.5 grams
Fat: 17 grams
Calories: 180
Description:
"Pumpkin pie spice and vanilla extract give this dessert a mellow, rounded flavor. The mousse can also be used as a pie filling."
Source:
Atkins Cookbook at http://atkinscenter.com
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