November 21, 2013

Pumpkin Cheesecake Mousse

As far as desserts go, this is a fairly healthy option. I found this recipe on Two Peas & Their Pod and had everything on hand to whip it up. I modified their version slightly and ended up with this quite tasty dessert for tonight.

Pumpkin Cheesecake Mousse
8 oz. cream cheese, room temperature
1/2 cup maple syrup
1 tsp. pumpkin pie spice
2 cups plain Greek yogurt
3/4 cup pumpkin puree
1 cup whipped cream
1 cup crushed gingersnap cookies

Beat cream cheese until smooth, 2 to 3 minutes. Beat in maple syrup until combined. Add in pumpkin pie spice, yogurt and pumpkin puree. Beat until combined. Fold in whipped cream by hand.

Just prior to serving, top with crushed cookies. Makes 6 to 8 servings. 

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