Pumpkin Mousse
Nutrition
Calories: 138 kcalCarbohydrates: 28 gProtein: 12 gFat: 7 gSaturated Fat: 6 gCholesterol: 3 mgSodium: 192 mgFiber: 4 gSugar: 26 gVitamin A: 179.225 IUCalcium: 109 mgIron: 8 mg
Ingredients
- ¾ cup canned pumpkin
- 9 tablespoon plain nonfat yogurt
- 10 tbsp low-fat cottage cheese
- 1 tsp unflavored gelatin
- 2 tbsp crystallized ginger
- 1/3 cup plus 1 tbsp sugar
- 1 whole egg white at room temperature
- 1 teaspoon freshly grated nutmeg
Instructions
- Place the pumpkin, yogurt, and cottage cheese in a food processor, and process until just puréed. Set aside.
- In a small saucepan, soften the gelatin in 1/4 cup cold water and let it stand for 1 minute. Dissolve the gelatin over low heat, stirring until completely dissolved. Add the ginger and 1/3 cup sugar and stir until the sugar is completely dissolved. Transfer to a large bowl and whisk until just warm.
- Slowly whisk the puréed mixture into the gelatin; combine well. Place in the refrigerator for 30 to 40 minutes, until the mixture is quite thick; whisk occasionally to prevent lumps.
- In another bowl, beat the egg white to soft peaks. Add the remaining sugar and beat until stiff. Gently fold in the egg white and blend well. Transfer to a serving bowl, cover, and refrigerate for 4 hours. Sprinkle with the nutmeg.