Pumpkin Mousse – Low Carb
This recipe for pumpkin mousse is a favorite in our house. I seriously love anything pumpkin – anything. Cookies, pumpkin spiced coffee & tea, pumpkin pie… the list goes on. We even have pumpkin for breakfast – we like to put unsweetened warmed pumpkin in a bowl with a dollop of plain greek yogurt on top, sprinkled with walnuts and cinnamon for breakfast. But why stop there? You might recall I just made some Delicious Pumpkin Cookies last week too. Yum!
What about a low carb pumpkin mousse?
This recipe for Pumpkin Mousse really needs little explanation. It’s a combination of all the good flavors of the season – pumpkin, cinnamon, pumpkin pie spice… oh yes, and some heavenly cottage cheese and sugar-free butterscotch pudding.
Even better…
To kick it up a notch, top with a little (I mean LITTLE – this is supposed to be a healthy dessert) whipped cream and gingersnap cookie crumbles.
Pumpkin Mousse - Low Carb
Ingredients
- 1 cup cottage cheese
- 1/2 cup pumpkin puree, unsweetened
- 1/4 cup almond milk, unsweetened
- 2 tbsp butterscotch pudding mix, sugar free
- 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
Instructions
- Blend all ingredients in blender until smooth. Place in serving bowls.
- Refrigerate 1 hour, then serve
Notes
Top with whipped cream & gingersnap cookie crumbles if desired.
— This video originally aired on 09/16/2016 on FB.com/fitt1dfoodie —
You can thank me later! I hope you enjoy my low carb Pumpkin Mousse recipe. Comment below and let me know how yours turns out. Happy Pumpkin Season.
