A classic mousse can be fussy to prepare properly, but our easy no-cook method uses a food processor to whip pumpkin, yogurt and cream into a silky-smooth (and foolproof!) treat. Crumbled amaretti cookies add a satisfying crunch.
- Portion size 8 servings
- Credits : Canadian Living Magazine: October 2014
Ingredients
Method
In food processor, blend together pumpkin, yogurt, all but 1 tbsp of the sugar, the cinnamon, ginger, vanilla, cloves and nutmeg until smooth; scrape into large bowl. Set aside.Whip 1 cup of the cream with remaining sugar until stiff peaks form; fold into pumpkin mixture. Spoon into 8 small cups or ramekins; cover with plastic wrap and refrigerate until set, about 2 hours. (Make-ahead: Refrigerate for up to 2 days.)
Whip remaining cream until stiff peaks form. Spoon over mousse; sprinkle with amaretti crumbs.
Nutritional facts per serving: about
- Fibre 1 g
- Sodium 39 mg
- Sugars 17 g
- Protein 3 g
- Calories 239.0
- Total fat 17 g
- Cholesterol 63 mg
- Saturated fat 11 g
- Total carbohydrate 20 g
%RDI
- Iron 4.0
- Folate 2.0
- Calcium 8.0
- Vitamin A 56.0
- Vitamin C 2.0
