Pumpkin Mousse
November 6, 2011
From the Atkins website (original online), this low-carb dessert looks decadent but has only 5 carbs. Changing the heavy cream to a lighter, low-fat version would help keep the fat a bit lower—though as is, the recipe only has 17 grams of fat. Looks like a wonderful addition to the autumn recipes!
Ingredients
- 1 tablespoon unflavored gelatin (1 packet)
- ¼ cup cold water
- 2 teaspoons pumpkin pie spice blend
- 15 ounces pumpkin purée (not pumpkin pie mix)
- 1½ cup heavy cream
- 12 packets granular sugar substitute (sucralose)
- 2 teaspoons vanilla extract
Directions
- In small bowl, sprinkle gelatin over water, let sit 5 minutes until gelatin softens.
- Meanwhile, in a small skillet over medium heat, toast pumpkin pie spice 1–2 minutes until fragrant, stirring frequently.
- Reduce heat to low, stir in gelatin mixture and cook 1-2 minutes more until gelatin melts.
- Remove from heat; cool to room temperature.
- Place pumpkin purée in a large bowl, mash well with a fork.
- In large bowl, with an electric mixer on high, beat cream, sugar substitute and vanilla until soft peaks form.
- With a rubber spatula, slowly fold in cooled gelatin mixture.
- In three additions, gently fold whipped cream mixture into pumpkin purée.
- Divide mousse into 8 dessert glasses. Chill 2 hours.