I picked up this recipe from a Dietician while working in Bariatrics consulting. It is so good, it's hard to believe it's so low in fat and calories. I do love it, but if I make it for the kids, I use the full sugar version as I don't think the artificial sweeteners are good for them (or anyone really for that matter!) But the recipe is delish and an excellent alternative to fatty holiday desserts!
Ingredients:
Pumpkin Ricotta Mousse is a light, creamy dessert that tastes like fall. The Chinese Five Spice adds layers of flavor, while the addition of ricotta cheese increases the protein, and makes this dessert perfect for those trying to eat healthy, and delicious enough for everyone!
1 cup low-fat ricotta cheese
1 cup pumpkin puree (such as Libby’s®)
2 Tbsp. sugar-free, fat-free white chocolate instant pudding mix
2 Tbsp. Splenda®
½ tsp Pumpkin Pie Spice
1 tsp ground cinnamon
1 1/3 cup frozen sugar-free whipped topping, thawed
Directions:
In a food processor or blender, blend ricotta and pumpkin until smooth. Add pudding mix, Splenda, Pumpkin Pie Spice, cinnamon, and 1/3 cup cool whip. Process until well-blended and smooth.
Remove from food processor, pour into medium bowl and fold in the final cup of cool-whip. Refrigerate until ready to serve. Serve in parfait glasses. Top with a dallop of whipped topping and a sprinkle of toasted almonds and cinnamon, if desired.
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