{"id":18693,"date":"2011-11-06T10:00:00","date_gmt":"2011-11-06T15:00:00","guid":{"rendered":"http:\/\/www.tengrrl.com\/cooks\/?p=158"},"modified":"2011-11-06T10:00:00","modified_gmt":"2011-11-06T15:00:00","slug":"pumpkin-mousse","status":"publish","type":"post","link":"https:\/\/www.tengrrl.com\/blog\/2011\/11\/06\/pumpkin-mousse\/","title":{"rendered":"Pumpkin Mousse"},"content":{"rendered":"
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From the Atkins website (original online<\/a>), 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!<\/em><\/p>\n

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Ingredients<\/h4>\n
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  • 1 tablespoon unflavored gelatin (1 packet)<\/li>\n
  • ¼ cup cold water<\/li>\n
  • 2 teaspoons pumpkin pie spice blend <\/li>\n
  • 15 ounces pumpkin purée (not pumpkin pie mix) <\/li>\n
  • 1½ cup heavy cream <\/li>\n
  • 12 packets granular sugar substitute (sucralose) <\/li>\n
  • 2 teaspoons vanilla extract<\/li>\n<\/ul>\n<\/div>\n
    \n

    Directions<\/h4>\n
      \n
    1. In small bowl, sprinkle gelatin over water, let sit 5 minutes until gelatin softens. <\/li>\n
    2. Meanwhile, in a small skillet over medium heat, toast pumpkin pie spice 1–2 minutes until fragrant, stirring frequently. <\/li>\n
    3. Reduce heat to low, stir in gelatin mixture and cook 1-2 minutes more until gelatin melts. <\/li>\n
    4. Remove from heat; cool to room temperature. <\/li>\n
    5. Place pumpkin purée in a large bowl, mash well with a fork. <\/li>\n
    6. In large bowl, with an electric mixer on high, beat cream, sugar substitute and vanilla until soft peaks form. <\/li>\n
    7. With a rubber spatula, slowly fold in cooled gelatin mixture. <\/li>\n
    8. In three additions, gently fold whipped cream mixture into pumpkin purée. <\/li>\n
    9. Divide mousse into 8 dessert glasses. Chill 2 hours. <\/li>\n<\/ol>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

      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 […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[406],"tags":[486,492,521],"class_list":["post-18693","post","type-post","status-publish","format-standard","hentry","category-desserts","tag-low-carb","tag-mousse","tag-pumpkin"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pqzI8-4Rv","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/posts\/18693","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/comments?post=18693"}],"version-history":[{"count":0,"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/posts\/18693\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/media?parent=18693"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/categories?post=18693"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/tags?post=18693"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}