Special Post: Leslie’s Pumpkin Mousse Recipe

December 22, 2010

This is a great low-fat/ low cal recipe that Leslie made for our office holiday celebration. No one could even tell it was actually good for you and it was very tasty. I had it yesterday… view. Amazing!

She served it in shot glasses but we were brainstorming many other ways it could be served (mini pie crusts, graham crackers, martini glasses) that would be awesome.

Without further ado.. straight from coworker, Leslie herself:

Leslie’s Pumpkin Mousse

prep time
15 min
total time
1 hr 15 min
makes
12 servings, 1/2 cup each

What You Need
3 cups cold fat-free milk – (I used Fat Free Lactaid Milk for those of you who may be lactose intolerant like myself)
2 pkg. (1.5 oz. each) Jell-O Vanilla Flavor Fat Free Sugar Free Instant Pudding
1 can (15 oz.) pumpkin
1 tsp. pumpkin pie spice
1 cup thawed COOL WHIP LITE or COOL WHIP Sugar Free Whipped Topping

Make It
BEAT milk and pudding mix in medium bowl with whisk 2 min. Blend in pumpkin and spice.
STIR in COOL WHIP.
REFRIGERATE 1 hour.

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