Pumpkin cheesecake mousse
Ingredients:

  • 1 cup canned pumpkin puree (unsweetened)
  • 1 cup non-fat Greek yogurt (plain or vanilla for extra sweetness)
  • 1 cup fat-free cream cheese (softened)
  • 1/4 cup sugar-free maple syrup or another sweetener of choice (e.g., stevia, monk fruit)
  • 1 tsp pumpkin pie spice
  • 1/2 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1/4 cup fat-free whipped topping (optional, for folding in or for topping)
  • Optional garnish: crushed graham crackers or ginger snap crumbs (for an extra treat, but this adds points)

Instructions:

  1. Blend the Base: In a large mixing bowl, combine the pumpkin puree, softened cream cheese, Greek yogurt, pumpkin pie spice, cinnamon, sweetener, and vanilla extract. Beat the mixture with a hand mixer until it’s smooth and fluffy.
  2. Fold in Whipped Topping: If you’re using whipped topping, gently fold it into the pumpkin mixture to create a light, mousse-like texture.
  3. Chill: Spoon the mousse into serving dishes or ramekins. Refrigerate for at least 1 hour to let the flavors meld and the mousse to firm up a bit.
  4. Serve: Before serving, you can optionally top with a little more whipped topping and sprinkle some crushed graham crackers or cinnamon for extra flavor.

Nutritional Information:

  • Weight Watchers Points: Approximately 2-3 points per serving, depending on the toppings used and type of sweetener.
  • Serving size: Makes about 4-6 servings.

This Pumpkin Cheesecake Mousse is a creamy and delicious dessert that satisfies pumpkin spice cravings without going overboard on points! Enjoy!