Now that I’ve given you the run-down of our pre-Thanksgiving feast, I am happy to share our dessert!
I’ll be the first to admit that I’m a sucker for dessert. No matter how full I am after dinner, I still have room for dessert. Knowing this, I made sure to make a healthy dessert. Despite its healthy ingredients, the results were creamy and wonderful. I didn’t feel like I was selling myself short with the lack of sugar, cream, and fat. It was a perfect light dessert to end a wonderful and guilt-free dinner.
Spiced Pumpkin Mousse
Source: Clean Eating Magazine Nov/Dec 2009
Serves a huge crowd!
2 15oz. cans of PUMPKIN PUREE (not pumpkin pie filling!)
1 1-lb. pkg silken tofu, drained well
1/2 cup pure maple syrup
1 1/2 tsp. cinnamon
3/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. sea salt
1/2 cup plain Greek Yogurt
1 oz. dark chocolate, cut into thin shards (about 1/4 cup)
In the bowl of a food processor, combine pumpkin and tofu. Process until combined, about 30 seconds. Add maple syrup, cinnamon, ginger, nutmeg, cloves and salt. Process until combined, about 30 seconds more.
Transfer mousse to a resealable container, cover, and refrigerate. Preferably for a few hours.
Drain any water that has accumulated and give it a quick stir and scoop 1/2 cup mousse into 10 small ramekins or glasses. Top each serving with a dollop of Greek yogurt and chocolate. Keep refrigerated until ready to serve.