Luxurious Pumpkin Mousse
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
3 Large Eggs, whites and yolks separated2 tbsp Brown Sugar1 1/2 cup Fat Free Half & Half1 can Pumpkin Puree1 package (1/4 oz) Unflavored Gelatin1/2 cup Honey1 tsp Cinnamon1/2 tsp Vanilla Extract1/4 tsp Ground Cloves1/4 tsp Nutmeg1/4 tsp Ground GingerDark Chocolate Bar, shaved for garnish
1) Preheat saucepan
2) Combine 1/2 cup of half & half and the gelatin in a small bowl.
3) Place egg whites in a glass or metal mixing bowl and yolks in another large bowl. Egg whites don't froth as well in plastic.
4) Combine 1 cup of half & half, honey, cinnamon, ground ginger, ground cloves, and nutmeg in saucepan and whisk until honey dissolves. Allow mixture to become steaming hot - do not allow to boil.
5) Add gelatin-milk mixture to saucepan and whisk until completely dissolved.
6) Pour half of hot milk liquid into the egg yolks, whisking fast for about one minute, then pour back into pot. Place back on heat. Continue whisking until it thickens and almost boils.
7) Whisk in the pumpkin until dissolved and top has small bubbles forming. Remove from heat and whisk in the vanilla.
8) Beat egg whites until thick and frothy, then gradually add brown sugar, beating until stiff peaks form. Gently fold half the whites into the pumpkin mixture, then fold in the other half. You want to leave some egg white streaks in the custard. Do not over mix - this will collapse the mousse!
9) Spoon mousse into individual dishes. Do not touch for at least 6 hours. The longer it sets, the richer it will be.
10) Shave dark chocolate on top of mousse with a potato peeler. Enjoy.
-- 4 WW points --
Number of Servings: 10
2) Combine 1/2 cup of half & half and the gelatin in a small bowl.
3) Place egg whites in a glass or metal mixing bowl and yolks in another large bowl. Egg whites don't froth as well in plastic.
4) Combine 1 cup of half & half, honey, cinnamon, ground ginger, ground cloves, and nutmeg in saucepan and whisk until honey dissolves. Allow mixture to become steaming hot - do not allow to boil.
5) Add gelatin-milk mixture to saucepan and whisk until completely dissolved.
6) Pour half of hot milk liquid into the egg yolks, whisking fast for about one minute, then pour back into pot. Place back on heat. Continue whisking until it thickens and almost boils.
7) Whisk in the pumpkin until dissolved and top has small bubbles forming. Remove from heat and whisk in the vanilla.
8) Beat egg whites until thick and frothy, then gradually add brown sugar, beating until stiff peaks form. Gently fold half the whites into the pumpkin mixture, then fold in the other half. You want to leave some egg white streaks in the custard. Do not over mix - this will collapse the mousse!
9) Spoon mousse into individual dishes. Do not touch for at least 6 hours. The longer it sets, the richer it will be.
10) Shave dark chocolate on top of mousse with a potato peeler. Enjoy.
-- 4 WW points --
Number of Servings: 10
Nutritional Info Amount Per Serving
- Calories: 165.2
- Total Fat: 4.7 g
- Cholesterol: 80.1 mg
- Sodium: 127.8 mg
- Total Carbs: 25.3 g
- Dietary Fiber: 1.5 g
- Protein: 6.5 g
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