2005-10-23

1 small box of Jello brand SF/FF instant vanilla pudding mix
1 cup of LIGHT Cool Whip (you can also use CW Free)
1/2 cup of Libby's canned pumpkin
cinnamon or pumpkin pie spice
1 packet of Splenda (or half packet of Equal/Sweet'n Low)
1 tsp vanilla
1 cup of milk

In a separate bowl, mix pumpkin with packet of Splenda (or half packet of Equal/SL) and then add cinnamon or pumpkin pie spice to taste

Pour milk into a bowl and add pudding mix and vanilla. Blend on high with hand mixer, until it gets thick. With a spatula, fold in Cool Whip and pumpkin mixture. For a more "airy" mousse, hand wisk once CW and pumpkin are folded in, for one minute. Chill to set - about 1 hour. Make 6 1/2 cup servings.

To serve: Put 1/2 cup in a bowl or cup and sprinkle top with cinnamon.

Variation: You can crush a LF graham cracker square and sprinkle that on top, or you can serve it with a LF graham cracker square.

To make it into a pumpkin mousse pie, just pour into a light graham cracker pie crust.

**If you use graham crackers, be sure to add the calories and fat to the total nutrition info given!

Nutrition Info for the pumpkin mousse (no graham crackers):

Fat: 1.5 grams
Sugar: 9 grams
Protein: 1.5 grams
Calories: 65

Note: I haven't tried this one yet. But plan on it soon!