Ginger Pumpkin Mousse
Gingersnaps help form the crust for this holiday pumpkin torte recipe.Pecan halves and a drizzle of caramel ice cream topping grace the top.
Prep Time:
15 mins
Total Time:
5 hrs 35 mins
Servings:
Makes 6 (1/2 cup) servings.
Ingredients
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1/2 cup sugar or sugar substitute equivalent to 1/2 cup sugar*
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1 envelope unflavored gelatin
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3/4 cup fat-free milk
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3 egg yolks, beaten
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1 15-ounce can pumpkin
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2 tablespoons finely chopped crystallized ginger or 1 teaspoon ground ginger
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1 teaspoon vanilla
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1/2 of an 8-ounce container frozen light whipped dessert topping, thawed
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3 gingersnaps, halved
Directions
1.
In a medium saucepan, stir together sugar and gelatin. Stir in milk and egg yolks. Cook and stir over medium heat until gelatin is dissolved and mixture just begins to bubble. Remove from heat. Stir in pumpkin, ginger, and vanilla. Transfer mixture to a large bowl. Cool about 20 minutes.
2.
Fold dessert topping into pumpkin mixture. Spoon into six 6-ounce tall glasses or serving dishes. Cover and chill about 5 hours or until firm. To serve, top each serving with a gingersnap half. Makes 6 (1/2 cup) servings.
Make-Ahead Directions
Prepare as directed. Cover and chill for up to 24 hours.
Test Kitchen Tip
If using a sugar substitute, we recommend Splenda Granular, Equal Spoonful or packets, or Sweet 'N Low bulk or packets. Be sure to use package directions to determine product amount equivalent to 1/2 cup sugar.Nutrition Facts per serving with sugar substitute: 134 cal., 5 g total fat (3 g sat. fat), 103 mg chol., 47 mg sodium, 19 g carbo., 2 g fiber, 4 g pro.Exchanges: 1 other carbo., 0.5 medium-fat meat, 0.5 fatCarb choices: 1
Nutrition information
Calories 196, Total Fat 5 g, Saturated Fat 3 g, Cholesterol 103 mg, Sodium 47 mg, Carbohydrate 33 g, Fiber 2 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Other Carbohydrate 2, Medium-Fat Meat .5, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet
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