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Pumpkin Mousse

Pumpkin Mousse
Prep Time
10 minutes, includes chilling.
Cook Time
No cooking.
Level of Difficulty
Ingredients 1 pkg. (3 1/8 oz.) instant vanilla pudding*
1 ½ cups fat free half & half
1 cup solid packed pumpkin (not pumpkin pie filling)
½ tsp. pumpkin pie spice
8 oz. container fat free whipped topping
4 crushed ginger snaps

*May substitute sugar-free instant vanilla pudding.
Instructions 1. Add instant pudding to 1 ½ c. fat free half & half. Beat with wire whisk for 2 minutes, scraping sides of bowl occasionally. Chill for 5 minutes. (Note: do not beat longer than 2 minutes; will cause soft set.)

2. Add pumpkin and spice to pudding and stir until just combined.

3. Fold in whipped topping and pour into serving bowl.

4. Garnish top with crushed ginger snaps and chill. Store refrigerated.

Note: use within 2 days, will start to get watery if left longer.

Makes 11 servings (1/2c. each).
Regular Recipe Calories = 95 Protein = 1 g Fat = 0.6 g Sodium = 185 mg Carbohydrates = 20 g Sugar free Calories = 75 Protein = 1 g Fat = 0.6 g Sodium = 182 mg Carbohydrates = 15 g

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