Pumpkin Mousse
5.7g
Net Carbs
2.3g
Protein
16.7g
Fat
1.6g
Fiber
184
Calories
Cooking tip: We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.
Ingredients:
- 15 ounces Pumpkin (Without Salt, Canned)
- 1/2 cup Sucralose Based Sweetener (Sugar Substitute)
- 1/4 cup Tap Water
- 1 envelope Gelatin, unsweetened
- 2 teaspoons Pumpkin Pie Spice
- 1 1/2 cups Heavy Cream
- 2 teaspoons Vanilla Extract
Directions:
- In small bowl, sprinkle gelatin over cool water, let sit 5 minutes until gelatin softens. Meanwhile, in a small skillet over medium heat, toast pumpkin pie spice 1-2 minutes until fragrant, stirring frequently. Reduce heat to low, stir in gelatin mixture and cook 1-2 minutes more until gelatin melts. Remove from heat; cool slightly, 3-5 minutes.
- Place room temperature pumpkin purée in a large bowl. Stir warm gelatin mixture into the pumpkin until well combined.
- In another large bowl, with an electric mixer on high, beat cold cream, sugar substitute and vanilla until soft peaks form.
- In three additions, use a rubber spatula to gently fold whipped cream mixture into pumpkin mixture until there are no white streaks. Divide mousse evenly into 8 dessert glasses, about 100 grams in each. Chill 2 hours. One glass as described is one serving.
