diabeticcooking.comPumpkin Mousse Cups
Makes 8 servings
Ingredients
1 can (15 ounces) solid-pack pumpkin
1/2 cup low-fat sweetened condensed milk
4 packets sugar substitute or equivalent of 8 teaspoons sugar
1 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 packet unflavored gelatin
2 tablespoons water
2 cups thawed frozen reduced-fat nondairy whipped topping
   
Microwave Directions
1. Combine pumpkin, milk, sugar substitute, cinnamon, ginger and salt in medium bowl; set aside.
2. Combine gelatin and water in small microwavable bowl; let stand 2 minutes. Microwave on HIGH 40 seconds to dissolve gelatin. Stir into pumpkin mixture. Gently fold whipped topping into pumpkin mixture until well combined.
3. Spoon into 8 small dessert dishes. Refrigerate 1 hour or until slightly firm.
Publications International, Ltd.
©Publications International, Ltd.
Nutrients per Serving
(1 Mousse Cup (1/8 of total recipe))
Calories 113
Calories from Fat 16 %
Total Fat 2 g
Saturated Fat <1 g
Cholesterol 5 mg
Carbohydrate 22 g
Fiber 2 g
Protein 3 g
Sodium 112 mg
Dietary exchanges
1-1/2 Starch
Printed from diabeticcooking.com