Tuesday, November 4, 2008

Pumpkin Mousse recipe

Recipes by RoseMade Designs, Recipe Cards by RoseMade Designs, COC Alpha by AFS (p and m)
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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 cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground allspice 1 cup fat-free whipped topping, divided

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

Nutrition Facts
One serving: 2/3 cup mousse with 2 tablespoons whipped topping Calories: 95 Fat: 0 g Saturated Fat: 0 g Cholesterol: 2 mg Sodium: 351 mg Carbohydrate: 19 g Fiber: 1 g Protein: 4 g Diabetic Exchange: 1/2 starch, 1/2 fat-free milk.

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