Pumpkin Mousse

By á-174942

Ingredients

• 1 envelope gelatin
• 1/4 cup cold water
• 2 teaspoons pumpkin pie spice
• 1 can pumpkin puree - (15 oz)
• 1 1/2 cups heavy cream
• 12 packets sugar substitute
• 2 teaspoons vanilla extract

Details

Servings 8

Preparation

Step 1

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