Pumpkin Cheesecake Mousse

It’s pumpkin season and although this tastes so good with fresh baked pumpkin, it tastes almost as great with canned pumpkin which we can enjoy year round and is a time saver. I don’t post many desserts, but the few I do are really special and this one is not only yummy, it is is a snap to prepare. This recipe is low fat and low sugar so is diabetic friendly and heart healthy but should probably be avoided if you have celiac disease because of the instant pudding mix.

PRINT Pumpkin Cheesecake Mousse recipe from MS Word

Pumpkin Cheesecake Mousse

Yield: 6 servings

2 cups fresh baked or 1-15 oz. can solid packed pumpkin
2-8 oz containers of fat-free cream cheese
1 cup plain nonfat Greek yogurt
2-1 oz. packages of Jello™ instant fat-free sugar-free cheesecake pudding mix
¼ cup sucralose, stevia or sugar
¼ cup molasses
1 tablespoon pumpkin pie spice
1 teaspoon pure vanilla extract
½ teaspoon salt

For Fresh Pumpkin: Cut fresh cleaned pumpkin into large chunks and place on a cookie sheet. Cook in a 300° oven till tender. Remove skin, chill.Place pumpkin, cream cheese, yogurt, molasses, sweetener, salt, spices and vanilla in a mixing bowl and mix at high speed till smooth add both packages of pudding mix and blend till thickened.

Serving Suggestion: Place in a pastry bag with a star tip and pipe into a champagne or martini glass, top with light whipped cream and sprinkle with nutmeg (as pictured).

© 2011 Aron David Bradley


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