Low-Fat, Low Sugar Pumpkin Dessert
It's that harvest time of year again when I start thinking about using pumpkin more. I love canned pumpkin because it's inexpensive, convenient and 100% natural. I have an easy and delicious pumpkin dessert that I would like to share. I used to make this dessert each year around Thanksgiving with my preschool classes and I continue to make it with my own children at home. It's called Creamy Pumpkin Mousse and I obtained the recipe years ago from a chef "Mr Food" who made it during a segment on one of our local news channels. It's diabetic friendly and figure friendly. It's also easy for kids to help make this recipe.
Creamy Pumpkin Mousse
1 Can (16 ounces) solid pack pure pumpkin
1 package (6 oz) instant sugar-free vanilla pudding
1/4 cup low-fat milk (I use fat-free)
1 tsp cinnamon
2 cups frozen light whipped topping, thawed (I use a small tub of fat free, sugar free whipped topping)
1. In a bowl, use an electric mixer on medium speed to beat the pumpkin, pudding mix, milk and cinnamon
2. Fold in whipped topping until thoroughly blended then spoon into serving bowl. I like to sprinkle a bit of cinnamon on top because it looks pretty. Cover loosely and chill until ready to serve.
I know that I haven't offered up a challenge in awhile so I would like to challenge everyone to give this recipe a try. It's a great way to get another vegetable into your kids because it's "disguised" as dessert. Let me know how you and your children like the creamy pumpkin mousse. Maybe it will become a seasonal regular at your home as it is at mine.