Nutritional Info

Nutrition Facts

Serving Size 1 (78g)

Calories 121
Calories from Fat 81 (66%)
Amount Per Serving %DIV
Total Fat 9g 14%
Saturated Fat 5.9g 30%
Monounsaturated Fat 2.7g
Polyunsaturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 34.4mg 11%
Sodium 11.4mg 0%
Potassium 123mg 3%
Total Carbohydrate 9.1g 3%
Dietary Fiber 2.5g 10%
Sugars 0.1g
Protein 1.2g 2%

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Recipe Description
This delicious pumpkin mousse is made with Splenda instead of sugar. Gently spiced, this is a great choice after Thanksgiving dinner, instead of traditional pumpkin pie.
Prep time
2 hr
Cook time
10 min
Ready In
2 hr 10 min

Ingredients

Serves Tool

Serves To:USMetric
80 Teaspoon(t)  heavy cream
1 Tablespoon(T)  sugar free vanilla coffee flavoring syrup
1 Tablespoon(T)  spiced rum
1/4 Teaspoon(t)  nutmeg
1/4 Teaspoon(t)  cloves, ground
1/2 Teaspoon(t)  cinnamon
1/4 Teaspoon(t)  salt
1 Tablespoon(T)  stevia fos blend
1059/2500 Gram(g)  splenda
14 413/500 Gram(g)  pumpkin puree (fresh or canned)
2 Teaspoon(t)  cold water
2 1/4 Teaspoon(t)  unflavored gelatin

Preparation

In a small bowl, sprinkle the gelatin over the cold water, stir, and let soften until opaque, about 3 minutes. In a saucepan over medium heat, combine about 1/2 cup of the pumpkin puree, Splenda, stevia fos and salt, and heat, stirring, until the Splenda dissolves. Stir in the softened gelatin and let cool to room temperature. In a bowl, stir the pumpkin mixture into the remaining pumpkin puree. Whisk in the cinnamon, cloves, nutmeg, and rum. In another bowl, combine the vanilla syrup and the cream, and use your electric mixer to whip the mixture to soft peaks. Using a whip or large spatula, gently fold the whipped cream into the pumpkin to make a mousse.

Additional notes

Stevia fos blend can be found in health food stores.

There are not reviews for this recipe.

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