Skinny Pumpkin Mousse

I know, I know;  It’s Christmas Eve, you have everything all ready to serve on Christmas day and now I’m going to post a recipe. It’s nothing difficult by any means, but something quick, easy, a bit on the lighter side (yet not completely flavorless and dull), and quite a pretty presentation on the holiday buffet.  It’s also a great way to use the very last of the pumpkin from Thanksgiving.

This Skinny Pumpkin Mouse was a recipe that I found in Shape magazine in October and I couldn’t wait to make it, after I altered it just a little.

And it was totally worth the wait!

PumpkinMousse

Ingredients:

1/2 cup whipping cream

4 tablespoons sugar

3 egg whites

15 ounces pumpkin (fresh or canned)

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

fat-free Redi-Whip for garnish

Put it all Together:

1. In a medium bowl, combine the cream and 2 tablespoons of the sugar.  Using an electric mixer, beat cream until it holds soft peaks.

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2.  Wash and dry the beaters.  In a separate bowl, beat egg whites and remaining sugar until soft peaks form.  Add pumpkin and the spices, gently combining with a rubber spatula.

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Add the beaten cream and sugar mixture and carefully fold in until no streaks of white remain.

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3.  Spoon the mousse into four dishes and chill in the freezer for 15 minutes.

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Top with a small dollop of Redi-Whip and sprinkle with a dash of cinnamon.

Serves 4.

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With a total prep time of 25 minutes (including chill time), I told you it was easy.

It’s also pretty; which we all love a dish that makes a pretty presentation!

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Wishing you a very Merry Christmas Eve!!

ENJOY!

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