Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 87.6
- Total Fat: 0.8 g
- Cholesterol: 0.0 mg
- Sodium: 34.3 mg
- Total Carbs: 18.6 g
- Dietary Fiber: 4.2 g
- Protein: 3.8 g
View full nutritional breakdown of CE Spiced Pumpkin Mousse calories by ingredient
CE Spiced Pumpkin Mousse
Introduction
Recipe from Clean Eating magazine for the holidays. Tastes just like pumpkin pie! The kids liked to put it on gingersnap cookies. Make far in advance as it needs 4 hours to chill.Note: I halved the original recipe for my smaller family. Double it to make a serving for 10. Recipe from Clean Eating magazine for the holidays. Tastes just like pumpkin pie! The kids liked to put it on gingersnap cookies. Make far in advance as it needs 4 hours to chill.
Note: I halved the original recipe for my smaller family. Double it to make a serving for 10.
Number of Servings: 5
Ingredients
-
Libbys Pumpkin, canned, 1- 15 oz. can (not pumpkin pie)
Mori-Nu, Tofu, silken, lite firm, 1/2 package
Maple Syrup, 1/4 cup
Cinnamon, ground, .3/4 tsp
Ginger, ground, 1/2 tsp
Nutmeg, ground, 1/8 tsp
Cloves, ground, 1/8 tsp
Directions
Remove tofu from it's package and pat it with a paper towel to asborb some of the moisture. Then cut into slices before putting it into the food processor.
In the food processor, add pumpkin to the tofu. Process until smooth and blended - while processing, add maple syrup gradually. Add Cinnamon, Ginger, Nutmeg and cloves. Pulse again until blended.
Transfer mousse to a resealable container and put in fridge for at least four hours. Afterwards, drain off any liquid.
Scoop out mousse to serving cups (about 1/2 c. each), and top with Greek Yogurt (not computed) and some scrapings of dark chocolate (not computed).
Keep refrigerated until ready to serve.
Number of Servings: 5
Recipe submitted by SparkPeople user LABYRINTH.
In the food processor, add pumpkin to the tofu. Process until smooth and blended - while processing, add maple syrup gradually. Add Cinnamon, Ginger, Nutmeg and cloves. Pulse again until blended.
Transfer mousse to a resealable container and put in fridge for at least four hours. Afterwards, drain off any liquid.
Scoop out mousse to serving cups (about 1/2 c. each), and top with Greek Yogurt (not computed) and some scrapings of dark chocolate (not computed).
Keep refrigerated until ready to serve.
Number of Servings: 5
Recipe submitted by SparkPeople user LABYRINTH.
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