No-Bake Pumpkin Mousse Parfaits
(From Diabetes Cooking Magazine Nov/Dec 2009)
¼ cup reduced-fat cream cheese
1 package (4-serving size) vanilla instant sugar-free pudding
¾ cup skim milk
1 can (15 ounces) solid packed pumpkin
1 teaspoon ground cinnamon
½ teaspoon ground ginger
1/8 teaspoon ground cloves
3 cups reduced-fat whipped topping, divided
4 gingersnap cookies, crushed
In medium bowl beat cream cheese until smooth.
Add pudding, milk, pumpkin & spices & beat on low;
gradually increase to medium-high, 1 minute or until smooth.
Fold in 1-1/2 cups whipped topping.
To assemble each parfait, spoon ¼ cup mousse into 8 (6 ounce) wine or dessert glasses.
Spoon 2 tablespoons whipped topping on top of mousse.
Top with another ¼ cup mousse.
Cover and place parfaits in refrigerator.
Chill for 1 hour.
Just prior to serving, top each glass with a dollop of whipped topping & 1-2 teaspoons gingersnap crumbs.
Makes 8 servings:
Nutrition information per serving:
Carbohydrate (grams): 19
Protein (grams): 3
Total fat (grams): 6
Sodium (milligrams): 249
Dietary fiber (grams): 2