I made this last night for tonight’s dessert. It is actually good for you while tasting indulgently yummy! I can’t take the credit for this concoction. I stumbled upon the recipe in the November/December 2009 issue of Clean Eating – GG’s favorite cooking magazine, by the way!!! It took me all of five minutes to mix all the ingredients in my blender. This is my “good dessert” for the evening:
Spiced Pumpkin Mousse
Serves 10 (I cut this recipe in half.)
- 2 15 oz. cans 100% pure pumpkin purée (not pumpkin pie filling)
- 1 1-lb pkg silken tofu, drained well
- 1/2 cup pure maple syrup (I used sugar-free)
- 1 1/2 tsp cinnamon, ground
- 3/4 tsp ginger, ground
- 1/4 tsp nutmeg, ground
- 1/4 tsp cloves, ground
- 1/4 tsp sea salt (I eliminated this ingredient)
- 1/2 cup nonfat plain Greek-style yogurt (I used my very fave 0% Fage!)
- 1 oz dark chocolate, cut into thin shards
In the bowl of a food processor (I used my blender), 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 for at least 4 hours.
Drain any water that has accumulated from mousse. Give it a quick stir and scoop 1/2 cup mousse into each of 10 small glasses or ramekins. Top each serving with 2 tsp yogurt and 1 tsp chocolate. Keep refrigerated until ready to serve. (for those extra sweet tooths, fat free Cool Whip works well too)
This tastes like a very gooingly good pumpkin pie without the crust and more of the scrumptious filling!!
Now, my daughter’s palate does not yet appreciate consistently clean eating as I’ve grown to love; her younger metabolism can afford more cheats. Soooo . . . being the wanting-to-please everyone cook that I strive to be, I’m making this “bad dessert” tonight as well:
Thank you to my very kitchen-capable bro who introduced me to this easy sweet treat!
- 1 package Nestle Toll House Chocolate Chip Cookie Dough
- Vanilla or Caramel Cheesecake ice cream
Place the cookie dough as one sheet in an 8 X 8 pan. Bake according to package directions.
Immediately warm out of the oven, divide the cookie into four parts. Place each warm “cookie” in a large bowl. Scoop the ice cream on top and serve immediately! Hmmmmmm . . . . .