Cindy: Pumpkin Mousse Splenda recipe

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Pumpkin Mousse with Gingersnaps

Ingredients:

1 envelope unflavored gelatin
3/4 cup nonfat half and half
1 15 oz can pumpkin (not pie filling)
3/4 cup Splenda granular
2 large eggs, separated
2 teaspoons cinnamon
1 teaspoon nutmeg
2 tablespoons granulated sugar
1 cup light whipped topping
6 gingersnap cookies(like Nabisco old fashioned), finely crushed

1) sprinkile gelatin over 1/4 cup of the nonfat half and half in a small bowl. Let set for 3 mins.

2) Meanwhile, in medium saucepan, whisk together remaining half and half, pumpkin, splenda, egg yolks and spices. Place on medium heat. Add softened gelatin and stir until mixture heats up and gelatin dissolves. Cook mixture 3-4 mins, or until bubbling. Remove from heat, spoon into a large bowl and cool.

3) In a small blow, whip egg whites until frothy. Add sugar and whip until stiff but not dry. Fold in whipped topping and then egg whites carefully into the pumpkin mixture.

Spoon mousse into serving bowl. Sprinkle with crushed gingersnaps.

Refrigerate at least 2 hours.

Sensational Splenda Recipes, Marlene Koch

 
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