October CBS Newsletter Recipe: SF & FF Pumpkin Pie Mousse

In Case you haven't gotten your copy of the CBS Newsletter for October yet - here is the recipe Sara Stiles, RD came up with!

Recipe yield: 4-6 servings

Ingredients

•1 ½ cup cold skim milk (divided)

•1 small box sugar-free instant butterscotch pudding

•½ tsp. ground cinnamon

•¼ tsp. ground ginger

•¼ tsp. ground cloves

•½ cup pumpkin puree (not pumpkin pie filling)

•1 cup fat-free Cool Whip®, thawed

Optional toppings:

•Additional fat-free Cool Whip®

•Chopped walnuts or pecans

•Reduced sugar Craisins®

•Crushed graham crackers

Preparation:

1)Mix the dry pudding mix, cinnamon, ginger, & cloves in a medium sized bowl. 

2)Whisk in ½ cup of the cold skim milk and all of the pumpkin puree and blend together. Then whisk in the remaining 1 cup cold skim milk. Note: This mixture will begin to thicken up.

3)Refrigerate for 5-15 minutes.  Then fold in the thawed fat-free Cool Whip® & spoon the mousse into separate small dishes. Top with optional topping (listed above) as desired.  

ENJOY!!