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Thursday, October 11, 2012

Pumpkin Mousse Shooters

Here's a throwback recipe that was one of my FAVORITES last Fall!  I share this all the time at my parties and even make a batch when I'm in the mood for something sweet...which lets be honest, is pretty much ALL the time.

Shooters, eh??
No no, this is non-alcoholic related
but I promise you these are just as fun and delicious!

Feel free to add alcohol though.
I won't judge.

These pumpkin shooters are the most delicious little treats ever and, if you're better a layering the cups than I am {sigh}, these might just turn out to be the perfect mini desserts your Fall party was lacking.  Lucky for you they're only 138 calories for the entire glass!

You can't beat that.

Plus they take little to no effort to throw together {shh just don't tell your guests} and are super quick to make, no baking required!  I wasn't sure how I would like the combination of pumpkin and vanilla when I first read this recipe, but to be honest it was really tasty.  Next time I might play around with a pie using the same flavors.  Oh and if you don't like gingersnap cookies as topping, feel free to substitute with graham crackers.


Servings: 8
Serving Size: 6 oz. glass 
Calories: 138
Fat: 4 g
Carbs: 19 g
Fiber: 2 g
Protein: 3 g
Sodium: 249 mg
Old Points: 2.7 pts
Points+: 3 pts

Here are your ingredients:
Recipe adapted from "3 Books in 1" cookbook

2 oz. fat-free cream cheese, softened
1 can (15 oz) solid-pack pumpkin
3/4 cup fat-free milk
1 package vanilla fat-free sugar-free instant pudding mix
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/8 tsp. ground cloves
3 cups thawed reduced-fat whipped topping, divided
4 gingersnap cookies, crushed

Beat cream cheese in a medium bowl with electric mixer at medium speed until smooth.  Add pumpkin, milk, pudding mix, cinnamon, ginger and cloves and beat about 1 minute or until smooth.  Fold in 1 1/2 cups whipped topping.

Spoon 1/4 cup mousse into each of the eight 6 oz. dessert glasses.  Spoon 2 tablespoons whipped topping over mousse in each glass.  Top with 1/4 cup mousse.  Cover and refrigerate for about an hour.

Just before serving, top each shooter with remaining whipped topping and gingersnap crushed cookie crumbs.  Enjoy!

Enjoy friends!

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