House Works: A Perfect Pumpkin Pleaser

This is the time of year when you think of topping off dinner with a tasty piece of pumpkin pie. But there are other tasty desserts that use pumpkin, and they can even be a bit easier on the waistline.

In this House Works, Chef Judy shares a recipe for pumpkin mousse.

Pumpkin Ricotta Mousse
Judy Gilliard
Servings: 6
Quick and easy dessert or snack.

8 ounces ricotta cheese, part skim milk, whipped until very smooth
1 cup milk, 1% low fat
1 cup pumpkin puree
1 1/2 ounces instant pudding mix, vanilla
2 teaspoons vanilla extract
1 teaspoon pumpkin pie spice

Whip pudding into ricotta cheese. Add pumpkin puree, milk, pumpkin pie spice and vanilla. Beat for two minutes. Refrigerate for five to ten minutes. Spoon into glass dishes. Optional to top with whipped cream.

Per Serving (excluding unknown items): 114 Calories; 4g Fat (28.4% calories from fat); 6g Protein; 14g Carbohydrate; 1g Dietary Fiber; 13mg
Cholesterol; 172mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.



About the Author...
Taryn Vanderford
Taryn Vanderford co-anchors “First at Four” Monday through Friday with her husband, Jon Vanderford.
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