Posted by: thehungryrunner | December 9, 2009

No-guilt, No-bake Light Pumpkin Cheesecake Mousse

I have to admit, I could happily make and consume this tasty alternative to its high-calorie cousin year-round, as I love pumpkin and its multifaceted usefulness in recipes.  But without a doubt, this serves a particularly special purpose at this, the “holiday” time of year:  sweet tooth deflection.  At a time when there is such an abundance of enticing treats that I find myself strategizing my path in the grocery store so as to avoid confrontation with such delicacies, I need to know that my only option for dessert need not be confined to pretending the fat-free yogurt I’m eating is really and truly “key lime pie” or “cherry cobbler” as declared by the label (sorry guys, love you, love your yogurt….but it’s still just lime and cherry, no matter what other name you want to give it).

Enter, this recipe.  It’s one that I’d modified from its original full-calorie version (No-bake Pumpkin Cheesecake) years ago, and I found that between making a few easy switches and eliminating a crust altogether, I could still have a delicious and satisfying “mousse” at a fraction of the calories of the original.  True, true, the ingredients (except for the pumpkin) aren’t necessarily the healthiest, but I figure it’s better than adding unnecessary sugar and fat.

Give it a try and see if you agree with me!

Evamarie’s No-guilt, No-bake Light Pumpkin Cheesecake Mousse (makes 6-8 servings)

  • 1 package fat-free cream cheese
  • 1 cup canned pumpkin
  • 1/2 cup Splenda
  • 1/2 teaspoon pumpkin pie spice
  • 1 tub fat-free frozen whipped topping, thawed (do NOT add to recipe until thawed completely!)
  • Extra pumpkin pie spice (optional)

With an electric mixer, mix the cream cheese and pumpkin (on high speed) until smooth.  Add the Splenda and pumpkin pie spice and continue to mix until well-combined with the other ingredients.  Unload the fat-free whipped topping from the tub and, with a rubber spatula or wooden spoon (NOT the electric mixer), gently fold the whipped topping into the mixture, stopping as soon as the ingredients are blended (over-stirring will cause the whipped topping to lose too much air).  Spoon the mousse into individual dessert bowls, cover, and refrigerate for 1-2 hours or until mixture is set.   If desired, sprinkle each mousse with a light dusting of extra pumpkin pie spice just before serving.

Delizioso, no?

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