Healthy Gingersnap Pumpkin Mousse
Author: 
Recipe type: Dessert
Serves: 4
 
Every autumn, I get on a pumpkin kick that's hard to quit. My latest recipe for healthy Gingersnap Pumpkin Mousse calls for canned pure pumpkin puree, low-fat cottage cheese (my secret weapon for lusciousness), a drizzle of maple syrup, a frozen banana for natural sweetness, and pumpkin pie spice. We decorate the top with a sprinkle of crushed gingersnap cookies, hemp seeds, and roasted pumpkin seeds. The seeds add a nice crunch to the creamy mousse.
Ingredients
  • 1 cup low-fat cottage cheese
  • 1 sliced and frozen banana, thawed for 5 minutes
  • ¾ cup canned pure pumpkin puree
  • 2 tablespoons pure maple syrup
  • ½ teaspoon cinnamon or ground pumpkin pie spice
  • Optional Topping: 3 crushed gingersnap cookies, 1 tablespoon hemp seeds, 1 tablespoon roasted pumpkin seeds or sunflower seeds
Instructions
  1. Place the cottage cheese in the bowl of a food processor. Process until smooth, 30 to 60 seconds. Scrape down the sides of the bowl.
  2. Add the banana, pumpkin, maple syrup, and cinnamon (or pumpkin pie spice) and continue to process until combined.
  3. Stop and scrape down the sides of the bowl. Continue to process until smooth and creamy, 30 seconds to 1 more minute. The mixture should resemble mousse or pudding.
  4. Meanwhile, for the optional topping, place crushed gingersnaps, hemp seeds, and pumpkin seeds in a small bowl and stir to combine.
  5. Scoop the mousse into 4 bowls (each scoop will be about ½ cup) and sprinkle evenly with the topping, as desired
Notes
1 serving provides 110% vitamin A
Nutrition Information
Serving size: (1/2 cup), Calories: 110, Fat: 1g, Saturated fat: 0g, Carbohydrates: 18g, Sodium: 230mg, Fiber: 3g, Protein: 8g
Recipe by Lizs Healthy Table at https://liz.afones.com/2016/10/05/healthy-pumpkin-mousse/