Creamy Pumpkin Chiffon Mousse
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
1 c Libby's 100% Pumpkin1 tsp cinnamon1/4 c splenda brown sugar for baking2 Tbsp Smart Balance Buttery Spread, Light1/2 tsp salt3 eggs, separated1/2 tsp nutmeg1 cup Carnation Evaporated Lowfat 2% Milk1 Tbsp (pkt) Knox Orignal Gelatin, Unflavored1/4 c water1/2 c Splenda
In saucepan stir together pumpkin, cinnamon, brown sugar, butter, salt, egg YOLKS, nutmeg and evaporated milk. Cook, stirring often, until thickened. Remove from heat.
Stir together gelatin and 1/4 c water. Mix well. Add to pumpkin mix and let cool about 5 minutes.
Beat egg WHITES with Splenda until STIFF PEAKS form. Fold into pumpkin mix.
Pour into 1/2 cup containers and refrigerate at least 2 hours.
Serving size: 1/2 cup
*Note: The original recipe is a pie, if you choose, you can pour this into a baked pie shell then sprinkle some walnuts around the rim and refrigerate for 2 hours before serving.
Number of Servings: 9
Recipe submitted by SparkPeople user MRSHONEYC.
Stir together gelatin and 1/4 c water. Mix well. Add to pumpkin mix and let cool about 5 minutes.
Beat egg WHITES with Splenda until STIFF PEAKS form. Fold into pumpkin mix.
Pour into 1/2 cup containers and refrigerate at least 2 hours.
Serving size: 1/2 cup
*Note: The original recipe is a pie, if you choose, you can pour this into a baked pie shell then sprinkle some walnuts around the rim and refrigerate for 2 hours before serving.
Number of Servings: 9
Recipe submitted by SparkPeople user MRSHONEYC.
Nutritional Info Amount Per Serving
- Calories: 100.1
- Total Fat: 3.2 g
- Cholesterol: 72.7 mg
- Sodium: 184.3 mg
- Total Carbs: 12.2 g
- Dietary Fiber: 1.3 g
- Protein: 5.0 g
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