No Bake, Light And Tasty Pumpkin Mousse

Thursday, November 17th 2011, 8:56 am
By: News On 6


• 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

• ½ cup Pecans


1. 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 ½ cup whipped topping.

2. Transfer to individual serving dishes and refrigerate until serving. Garnish with remaining whipped topping and toasted pecans. Yield: 4 servings.

Or, put mixture into crust and spread top with the remaining whip cream topping. Toast pecans and place on top. Refrigerate at least 2 hours or longer and serve cold. Yield: 4 servings.

Mousse- Nutrition Facts: 2/3 cup mousse with 2 tablespoons whipped topping equals 96 calories, trace fat (trace saturated fat), 2 mg cholesterol, 360 mg sodium, 18 g carbohydrate, 1 g fiber, 4 g protein.

Diabetic Exchanges: ½ starch, ½ fat-free milk.