Ginger Pumpkin Mousse

Diabetics will especially enjoy this creamy holiday dessert. Look for crystallized or candied ginger in the spice section of your supermarket.


Ginger Pumpkin Mousse


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Ingredients
 
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  • 1/2  cup  sugar or sugar substitute* equivalent to 1/2 cup sugarOn Sale
  • 1  envelope  unflavored gelatinOn Sale
  • 3/4  cup  fat-free milkOn Sale
  • 3    egg yolks, beatenOn Sale
  • 1  15-ounce can  pumpkinOn Sale
  • 2  tablespoons  finely chopped crystallized ginger or 1 teaspoon ground gingerOn Sale
  • 1  teaspoon  vanillaOn Sale
  • 1/2  of an 8-ounce container  frozen light whipped dessert topping, thawedOn Sale
  • 3    gingersnaps, halvedOn Sale

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.

Sugar Substitutes
Choose from Splenda Granular, Equal Spoonful or packets, or Sweet 'N Low bulk or packets. Follow directions to use amount equivalent to 1/2 cup sugar.

Make-Ahead Directions
Prepare and chill as directed. Cover and chill for up to 24 hours. Serve as directed.

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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