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Pumpkin Mousse
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1-1/2 cups cold fat-free milk
1 package (1 ounce) sugar-free instant butterscotch pudding mix
1/2 cup canned pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1 cup fat-free whipped topping, divided
In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand
for 2 minutes or until soft-set. Combine the pumpkin, cinnamon,
ginger and allspice; fold into pudding. Fold in 1/2 cup whipped
topping. Transfer to individual serving dishes. Refrigerate until
serving. Garnish with remaining whipped topping.
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Printed from tasteofhome.com Oct 7, 2008Copyright Reiman Media Group, Inc © 2008 |