Wednesday, November 5, 2008

Pumpkin Mousse

Pumpkin Mousse
from: Light & Tasty

TIME: Prep/Total Time: 15 min.

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

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.

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.

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