Pumpkin Amaretti Mousse

By carol gorman

Ingredients

• 1 cup 1cup pumpkin purée
• 1 cup 1cup plain 10% Mediterranean-style Yogurt, (such as Liberté Méditerranée Plain 10%)
• 1/2 cup 1/2cupgranulated sugar
• 1 tsp 1tsp cinnamon
• 1/2 tsp 1/2tsp ground ginger
• 1/2 tsp 1/2tsp vanilla
• Pinch each ground cloves, and nutmeg
• 1-1/3 cups 1-1/3cupswhipping cream 35%
• 2 amaretti
• cookies, cut in crumbs (about 1/4 cup)

Preparation

Step 1

In food processor, blend together pumpkin, yogurt, all but 1 tbsp of the sugar, the cinnamon, ginger, vanilla, cloves and nutmeg until smooth; scrape into large bowl. Set aside.

Whip 1 cup of the cream with remaining sugar until stiff peaks form; fold into pumpkin mixture. Spoon into 8 small cups or ramekins; cover with plastic wrap and refrigerate until set, about 2 hours. (Make-ahead: Refrigerate for up to 2 days.)

Whip remaining cream until stiff peaks form. Spoon over mousse; sprinkle with amaretti crumbs.