Pumpkin Mousse

Pumpkin Mousse
1 envelop unflavored gelatin
3 tablespoons cold water
1 can (14 oz) sweetened condensed milk
1/3 cup packed brown sugar
1 package (8 oz) reduced fat cream cheese, softened
1 can (16 oz) solid pack pumpkin
2 teaspoons pumpkin pie spice*
1/4 teaspoon salt
1 cup whipping cream, well chilled
fine chopped pecans, optional garnish
small gingersnap cookies, optional garnish

Place water in small custard cup, sprinkle gelatin over water and stir. Allow gelatin to soften.

Beat sweetened condensed milk, brown sugar and softened cream cheese until smooth and creamy. Add pumpkin, spices and salt; mix well.

Whip cream until soft peaks form.

Microwave gelatin on high for10-15 seconds, in 5 second increments, stirring every 5 seconds until gelatin is completely dissolved. Rapidly whisk gelatin into pumpkin mixture. Fold whipped cream into pumpkin mixture. Spoon mousse into serving dishes; cover and refrigerate until ready to serve. To serve, sprinkle with optional chopped pecans and add an optional small ginger snap cookie for garnish.

Airy fall mousse – might be the perfect touch for Halloween party or Thanksgiving dinner dessert. Serves 12

Nutrition analysis does not include optional pecans and cookie garnish.

* Pumpkin pie spice may be replaced with approximately 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/2 teaspoon ginger, 1/4 teaspoon allspice.

For nutrition analysis go to www.UtahDairyCouncil.com

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