Pumpkin Mousse

A delicate, creamy pumpkin mousse, flavored with vanilla and cinnamon. The perfect fall dessert!

Pumpkin Mousse

 

Prep/Rest

1 hour 15 mins

Total time

1 hour 15 mins

Author: Vered DeLeeuw

Recipe type: Dessert, Gluten-Free, Low-Carb

Yield: 6 servings

Ingredients

• 1 (15 oz) can pure pumpkin puree
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• ¾ cup heavy cream
• 4 tablespoons xylitol (or sugar or honey) (Why I believe xylitol is safe)

Topping:

• ¼ cup heavy cream
• 1 tablespoon xylitol (or sugar or honey)
• ¼ teaspoon ground cinnamon

Instructions

1. In a large bowl, use a hand whisk to whisk together the pumpkin, cinnamon and vanilla.
2. In a medium bowl, use an electric hand whisk to beat the heavy cream with the xylitol until soft peaks form.
3. Prepare the topping: In a small bowl, use an electric hand whisk to beat the heavy cream with the xylitol until soft peaks form. Cover with a plastic wrap and refrigerate.
4. Use a rubber spatula to gently fold the whipped cream into the pumpkin puree.
5. Divide evenly among six small dessert bowls. Refrigerate for 1 hour.
6. When ready to serve, top with a dollop of whipped cream and a sprinkle of cinnamon and serve.

Notes

1. If using honey, mix it into the pumpkin and whip the heavy cream separately. 

2. Nutrition info assumes sweetener used is xylitol.

3. Leftovers keep well for a day in the fridge, covered. I place them in a cake dome, or in a large plastic container. In fact, the mousse is creamier on the second day, probably because the pumpkin and cream have more time to meld, so possible, I would suggest making this pumpkin mousse a day ahead.

Nutrition Per Serving

Calories: 189; Total Fat: 15g; Carbohydrates: 12g; Sugars: 2g; Sodium: 18mg;Fiber: 2g; Protein: 1g

source : http://healthyrecipesblogs.com/2014/10/16/pumpkin-mousse/

Categories: Mousse