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Diabetic Desserts

 

Pumpkin Mousse With A Snap

1 / 4 cup cold water
1 generous t. unflavored gelatin
1 cup boiling water
1 pasteurized egg*
1 cup low fat cottage cheese or ricotta
1 1 / 2 cup pumpkin puree
3 T. sugar
1 / 2 t. ground cinnamon
1 / 4 t. each: nutmeg and cloves
16 gingersnap cookies, crumbled

1. Sprinkle gelatin over cold water, wait about 2 or 3 minutes then pour in boiling water.Whisk until gelatin dissolves completely.
2. Transfer to electric mixer if you have one. If not, beat with hand held mixer or blender. Add egg* and cheese. Mix until very smooth.
3. Add pumpkin, sugar and spices. Beat well until smooth. Pour a third of the mixture into a 9 x 12 pan. Sprinkle with half of the gingersnaps. Add another third of pumpkin mix and repeat with gingersnaps. End with smooth pumpkin on top.
4. Cover and chill 4 hours or overnight.
*You can serve by cutting squares right out of the pan, or unmold the mousse by dipping the bottom of the pan into a very warm water bath for a minute. Then flip to unmold.
* Use a pasteurized egg (or Eggbeaters) to prevent Salmonella infection.

Nutrition Information
Serving Size: 1 square (24 total)
Calories: 75
Carbs: 10 grams
Fat: 3 grams
Protein: 3 grams

* Provided for information use only

 

 

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Last update on August 30, 2005
Partners: Acupuncture, Chinese Medicine.