As the summer comes to a close, uncover must-have recipes for the Fall!
These pumpkin mousse shooters are petite, delicious, and low-cal; they are a festive dessert for any event this season. They even add an extra dose of decor!
2 oz. fat-free cream cheese, softened
1 can (15 oz) solid-pack pumpkin
3/4 cup fat-free milk
1 package vanilla fat-free sugar-free instant pudding mix
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/8 tsp. ground cloves
3 cups thawed reduced-fat whipped topping, divided
4 gingersnap cookies, crushed
Beat cream cheese in a medium bowl with electric mixer at medium speed until smooth. Add pumpkin, milk, pudding mix, cinnamon, ginger and cloves and beat about 1 minute or until
smooth. Fold in 1 1/2 cups whipped topping.
Spoon 1/4 cup mousse into each of the eight 6 oz. dessert glasses. Spoon 2 tablespoons whipped topping over mousse in each glass. Top with 1/4 cup mousse. Cover and refrigerate for about an hour.
Just before serving, top each shooter with remaining whipped topping and gingersnap crushed cookie crumbs. Enjoy!
Recipe found at: www.eat-yourself-skinny.com
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