Pumpkin/Pecan Mousse
"A quick to prepare and light dessert to serve after that heavy dinner. Great any time of year. Although I haven't tried it I believe that using non-fat cream cheese and whipped topping along with Splenda instead of regular sugar would be a suitable low calorie dessert."
- Ready In:
- 15mins
- Ingredients:
- 6
- Serves:
-
6-12
ingredients
- 1 (8 ounce) package cream cheese
- 1 cup prepared pumpkin
- 1 (8 ounce) container non-dairy whipped topping
- 1 cup granulated sugar
- 2 tablespoons pecan chips
- caramel topping or dulce de leche
directions
- 1. Place cream cheese unwrapped in medium bowl and allow to come to room temperature (about four hours). Prep time does not include this stage.
- 2. Meanwhile place sugar and pecan chips in blender or food processor and process on high untill sugar is powered and pecan chips are no longer visible.
- 3. At room temperature beat cream cheese until fluffy. Combine with sugar/pecan mixture and continue to beat.
- 4. Add pumpkin and continue to beat until completely combined.
- 5. With spatula fold in whipped topping and fold until completely blended.
- 6. Place in dessert cups and refrigerate for at least one hour. Number of servings is dependant on the size of your cups, I use small drinking glasses.
- 7. Drizzle with barely warm caramel topping and serve.
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RECIPE SUBMITTED BY
Mark Kovach
Westland, Michigan
I was born in Detroit, Michigan and moved to Miami, Florida in 1976. I moved to Franklin, NC at the beginning of 2005 and back to Detroit 12 years later. My "fun" interests include reading (science fiction mostly), movies and television (again, I love sci fi), cooking (and eating it, but need to go on a diet (LOL), collecting 60's music, and watching my children grow. My all time favorite cookbook is the Betty Crocker Home cookbook. I have a great Hungarian cookbook that has all the recipes that I remember from my childhood being prepared by my Grandparents and my Mother.
