Pumpkin Mousse

Ingredients:

1 envelope gelatin

1/4 cup cold water

2 teaspoons pumpkin pie spice

1 can pumpkin puree - (15 oz)

1 1/2 cups heavy cream

12 packets sugar substitute

2 teaspoons vanilla extract

In small bowl sprinkle gelatin over water, let sit 5 minutes until gelatin softens. 

Meanwhile, in a small skillet over medium heat, toast pumpkin pie spice 1 to 2 minutes until fragrant, stirring frequently. 

Reduce heat to low, stir in gelatin mixture and cook 1 to 2 minutes until gelatin melts. 

Remove from heat; cool to room temperature.

Place pumpkin puree in a large bowl, mash with a fork to loosen. 

In large bowl, with an electric mixer on high, beat cream, sugar substitute, and vanilla until soft peaks form. 

With a rubber spatula, slowly fold in cooled gelatin mixture.  In three additions, gently fold whipped cream mixture into pumpkin puree.  Divide mousse into 8 dessert glasses. 

Chill 2 hours.

This recipe yields 8 servings.

Carbohydrates: 6.5 grams
Net Carbs: 5 grams
Fiber: 2 grams
Protein: 2.5 grams
Fat: 17 grams
Calories: 180

Description: "Pumpkin pie spice and vanilla extract give this dessert a mellow, rounded flavor. The mousse can also be used as a pie filling."

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