I had some leftover canned pumpkin from the other day and wasn't sure what to do with it. I adapted this recipe from a likely healthier version on the FitCityIndy site. By dropping the ricotta and subbing milk, I came up with a treat my kids like.
The Chinese five-spice powder was a surprise. I admit I wasn't sure how that would turn out, but it was a wonderful addition!
Light Pumpkin Mousse
1 pkg. sugar-free white chocolate pudding mix
1 cup pumpkin puree
½ tsp Chinese Five Spice
1 tsp ground cinnamon
1 1/2 cups skim milk
1 cup sugar-free whipped topping
Blend together by hand.
Looking for other pumpkin recipes? Visit the Conscious Shopper for pumpkin and other seasonal recipes.
Wow this sounds delicious. Cant wait to try it.
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