Creamy Pumpkin Chiffon Mousse
Nutritional Info
- Servings Per Recipe: 9
- 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
View full nutritional breakdown of Creamy Pumpkin Chiffon Mousse calories by ingredient
Introduction
Low Calorie, low fat (a bit high on sodium) creamy dessert. Low Calorie, low fat (a bit high on sodium) creamy dessert.Number of Servings: 9
Ingredients
-
1 c Libby's 100% Pumpkin
1 tsp cinnamon
1/4 c splenda brown sugar for baking
2 Tbsp Smart Balance Buttery Spread, Light
1/2 tsp salt
3 eggs, separated
1/2 tsp nutmeg
1 cup Carnation Evaporated Lowfat 2% Milk
1 Tbsp (pkt) Knox Orignal Gelatin, Unflavored
1/4 c water
1/2 c Splenda
Directions
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.