Course: Dessert
Cuisine: American
Prep Time: 5 minutes minutes
Total Time: 5 minutes minutes
Servings: 8 servings
Calories: 165
A quick to make sugar free pumpkin cheesecake mousse. Serve as is or add to a low carb pie crust to make a tasty no bake pie.
Print Recipe
Sprinkle gelatin over 1 Tablespoon cold water in small bowl to soften.
Pour in 2 Tablespoons boiling water and stir until gelatin is completely dissolved.
Mix cream cheese with sweetener until well blended.
Blend in pumpkin pie spice and pumpkin until well combined.
Gradually stir in gelatin until well blended. Fold in whipped cream then beat until fluffy.
Spoon into individual serving dishes. Chill at least 1 hour.
Gelatin and water are used only to stabilize the mousse. They can be left out if desired.
When you add the whipping cream, be very careful and fold it into the rest of the mousse.
Allow the cream cheese to soften at room temperature before you mix it with the sweetener. This will make it easier to stir.
Serving: 111g | Calories: 165 | Carbohydrates: 5.7g | Protein: 3.8g | Fat: 14.7g | Saturated Fat: 9.2g | Cholesterol: 48mg | Sodium: 94mg | Potassium: 160mg | Fiber: 1.6g | Sugar: 1.9g | Vitamin A: 8800IU | Vitamin C: 3.3mg | Calcium: 50mg | Iron: 1.1mg
Net Carbs:
4.1
g
|
% Carbs:
10
%
|
% Protein:
9.3
%
|
% Fat:
80.7
%
|
SmartPoints:
7
Values
Array
(
[serving_size] => 111
[calories] => 165
[carbohydrates] => 5.7
[protein] => 3.8
[fat] => 14.7
[saturated_fat] => 9.2
[cholesterol] => 48
[sodium] => 94
[potassium] => 160
[fiber] => 1.6
[sugar] => 1.9
[vitamin_a] => 8800
[vitamin_c] => 3.3
[calcium] => 50
[iron] => 1.1
[serving_unit] => g
)
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