Sandi
A proud Spartans fan.
- Joined
- Aug 17, 1999
- Messages
- 6,036
Sandi ~
can you share the pumpkin mousse recipe? I think I have both of those things in the house now and would love to try it!
Sure! It's really easy. I used the six serving box of Jello, sugar-free, fat-free instant pudding. I use skim milk in the recipe. It calls for 3 cups of milk -- I used 2 cups of milk and 1 cup of canned pumpkin. (It's important that you use canned pumpkin, not canned pumpkin pie mix!) Pour the milk into the pudding mix and whisk it for 90 seconds. Then add the pumpkin and whisk another minute. Put it in the fridge and it's ready in 5 minutes.
If you use a 4 serving size box of instant pudding, I still do a 2/3 skim milk, 1/3 pumpkin ratio. It's tasty with a dollop of lite Cool Whip.
You can freeze the left over pumpkin for another batch later. Just let it thaw out before you add it to the recipe.
Let me know how you like it.