Ginger Pumpkin Mousse

Health-minded guests will especially enjoy this creamy holiday dessert that's under 200 calories. Look for crystallized or candied ginger in the spice section of your supermarket.

9 users rated this recipe an average rating of 3.0
  • Makes: 6 servings
  • Serving Size: 1/2 cup
Rate me!

Ginger Pumpkin Mousse
cup sugar or sugar substitute* equivalent to 1/2 cup sugar
envelope unflavored gelatin
cup fat-free milk
egg yolks, beaten
15 ounce can pumpkin
tablespoons finely chopped crystallized ginger or 1 teaspoon ground ginger
teaspoon vanilla
8 ounce container frozen light whipped dessert topping, thawed
gingersnaps, halved
  1. In a medium saucepan, stir together sugar and gelatin. Stir in milk and egg yolks. Cook and stir over medium heat until gelatin is dissolved and mixture just begins to bubble. Remove from heat. Stir in pumpkin, ginger, and vanilla. Transfer mixture to a large bowl. Cool about 20 minutes.
  2. Fold dessert topping into pumpkin mixture. Spoon into six 6-ounce tall glasses or serving dishes. Cover and chill about 5 hours or until firm. To serve, top each serving with a gingersnap half. Makes 6 (1/2-cup) servings.
From the Test Kitchen
*Sugar Substitutes:

Choose from Splenda Granular, Equal Spoonful or packets, or Sweet 'N Low bulk or packets. Follow directions to use amount equivalent to 1/2 cup sugar.

Prepare and chill as directed. Cover and chill for up to 24 hours. Serve as directed.

Nutrition Facts (Ginger Pumpkin Mousse)
    Per serving:
  • 196 kcal cal.,
  • 5 g fat
  • (3 g sat. fat,
  • 103 mg chol.,
  • 47 mg sodium,
  • 33 g carb.,
  • 2 g fiber,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment: