Sudbury ON
I am not a fan of pumpkin but I really like this mousse!
Recipe is from Flavor and Savor
This is so easy and so quick, no baking!
Greek Yogurt Pumpkin Cheesecake Mousse
Prep Time 15 mins
Total Time 15 mins
A rich and creamy no-bake mousse, made with canned pumpkin, Greek yogurt, and sweetened with maple syrup. Top with caramel sauce for a special fall dessert.
I have cut this recipe in half easily.
Cuisine: American, Canadian, Gluten-Free
Servings: 8
Calories per serving: 296 kcal
Ingredients
8 oz reduced fat cream cheese at room temperature
1/2 cup pure maple syrup
1/2 tsp each cinnamon and nutmeg
1/4 tsp each ground ginger and ground cloves
3/4 cup canned pumpkin
1 cup plain Greek yogurt
1 1/2 cups whipping cream (heavy cream)
2 tbsp icing sugar (to sweeten whipping cream) optional I don't like sugar in my whipping cream
1/4 cup caramel sauce, optional
Instructions
Cut cream cheese into cubes, then add to a mixing bowl or the bowl of a stand mixer. Beat until smooth. Add maple syrup, spices, pumpkin and Greek yogurt and continue beating until well blended and no lumps remain.
In a separate bowl with clean beaters, beat whipping cream until stiff peaks form.
Recipe Notes
Cuisine: American, Canadian, Gluten-Free
Servings: 8
Calories per serving: 296 kcal
Ingredients
8 oz reduced fat cream cheese at room temperature
1/2 cup pure maple syrup
1/2 tsp each cinnamon and nutmeg
1/4 tsp each ground ginger and ground cloves
3/4 cup canned pumpkin
1 cup plain Greek yogurt
1 1/2 cups whipping cream (heavy cream)
2 tbsp icing sugar (to sweeten whipping cream) optional I don't like sugar in my whipping cream
1/4 cup caramel sauce, optional
Instructions
Cut cream cheese into cubes, then add to a mixing bowl or the bowl of a stand mixer. Beat until smooth. Add maple syrup, spices, pumpkin and Greek yogurt and continue beating until well blended and no lumps remain.
In a separate bowl with clean beaters, beat whipping cream until stiff peaks form.
NOTE TO SELF: use mini Redmond immersion blender for a small amount of cream!
1 1/2 cups of whipping cream will yield up to 3 cups of whipped cream. Set aside 1 cup for garnishing finished desserts. Fold the remaining 2 cups into the pumpkin mixture.
Divide among 8 dessert dishes. Chill until set. Just before serving, add a dollop of whipped cream and a drizzle of caramel sauce, if desired.
Divide among 8 dessert dishes. Chill until set. Just before serving, add a dollop of whipped cream and a drizzle of caramel sauce, if desired.
Recipe Notes
When I made it the last time I put everything into the mixer when I realized I should have whipped the cream separately so I just left it beating and it turned out fine.
Nutrition information does not include optional caramel sauce.
Nutrition information does not include optional caramel sauce.
Nutrition Facts
Greek Yogurt Pumpkin Cheesecake Mousse
Amount Per Serving
Calories 296Calories from Fat 189
% Daily Value*
Total Fat 21g32%
Saturated Fat 12g60%
Cholesterol 77mg26%
Sodium 162mg7%
Potassium 231mg7%
Total Carbohydrates 22g7%
Sugars 17g
Protein 5g10%
Vitamin A87.7%
Vitamin C1.5%
Calcium12.9%
Iron2.4%
* Percent Daily Values are based on a 2000 calorie diet.
Sounds good!
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