Pumpkin Mousse

By srumbel

Folks will never guess a dessert as creamy and delicious as this butterscotch-pumpkin blend from Anniston, Alabama’s Patricia Sidloskas could be so low in fat and calories!
from tasteofhome

Ingredients

• 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
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1 cup fat-free whipped topping, divided

Preparation

Step 1

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 1/2 cup whipped topping.
2.Transfer to individual serving dishes. Refrigerate until serving. Garnish with remaining whipped topping. Yield: 4 servings.


Nutritional 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: 1/2 starch, 1/2 fat-free milk.