Pumpkin Mousse

By John Crowley

  • 2 cups canned pumpkin (not pumpkin pie filling)

  • 1 Tbsp honey

  • 2 tsp cinnamon

  • 2 tsp grated lemon peel

  • 1cup fat-free ricotta cheese

  1. Mix together the pumpkin, honey, cinnamon and lemon peel in a bowl. Fold the mix into the ricotta cheese. Place in the refrigerator and let chill for 1 hour. Serve

Nutritional Facts

57 Calories
1 Calories from Fat
0g Total Fat
0.1g Saturated Fat
13mg Cholesterol
36mg Sodium
9g Carbs
2g Dietary Fiber
6g Sugars
6g ProteinDiabetic Exchanges
1/2 Carbohydrate

dessert calcium low carb no bake

4 replies

Debe Pendice
Debe Pendice 2008-08-29 18:10:20 -0500 Report

Now I have a dessert to serve us diabetics at Thanksgiving time. Thanks I think with this I could pass on the pumpkin pie..Thanks!!!!