Wednesday, November 16, 2011

Sugar Free Pumpkin Mousse

Hello friends, I like Sherri's plan not to make goodies that are tempting and have them around they really are like crack. I feel like I am going into this holiday season strong. I went to the Dr. Monday for my physical I had been putting off (don't you just HATE the cotton swab the size of Texas they have to use for a pap). The scale at the Dr.'s office said 138, which is a 4.2 difference from my folks but it doesn't bother me because each scale is different and my clothes account for some of that.

Yesterday at work we had a Thanksgiving spread for lunch. YUM. I took only a dab of stuffing, cranberry sauce, a sweet potato dish,  and cheesy mashed potatoes, I had lots of turkey. A tablespoon size of the high sugar and carb dishes was perfect. I had two perfect bites with turkey, stuffing and cranberry all together on the fork. I feel confident that I can be good on Thanksgiving now. I plan on having a delicious hearty breakfast Thanksgiving morning so I don't get crazy hungry and snack on a lot of belly bad food.

I got inspired to look for some pumpkin pie pudding recipes after a recipe I saw in the paper and didn't write down. I usually avoid the fake sugars such as suclarose and aspartame but having some in the form of sugar free pudding is not bothering me right now. Between this pudding and the pumpkin coconut muffins I feel I am getting my fill of pumkiny things this season.

Pumpkin Mousse RecipePumpkin Mousse from Taste of Home.

  • 1-1/2 cups cold fat-free milk (I used unsweetened almond milk)
  • 1 package (1 ounce) sugar-free instant butterscotch pudding mix (cheesecake and vanilla are also good)
  • 1/2 cup canned pumpkin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1 cup fat-free whipped topping, divided (I used Reddi whip)

In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, cinnamon, ginger and allspice; fold into pudding. Fold in 1/2 cup whipped topping.

  • Transfer to individual serving dishes. Refrigerate until serving. Garnish with remaining whipped topping. Yield: 4 servings
    Nutrition Facts: 2/3 cup mousse with 2 tablespoons whipped topping equals 96 calories, trace fat (trace saturated fat), 2 mg cholesterol, 360 mg sodium, 18 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat-free


  1. That sounds yummy Katie. I have been having some of the chocolate reddi whip in a bowl and it reminded me of chocolate mousse. I was thinking of adding the regular reddi whip to canned pumpkin along with some truvia and spices. It might be too watery that way though. I bet the pudding helps firm it up a bit. Who needs pumpkin pie now when you have this!! Hugs to you from me!

  2. Sounds yumm, although I wouldn't use the sugar free pudding. I bet I could do something with chia... hmm.... thanks for the idea!

  3. I used to make this recipe and my family loves it, but haven't made it while on BFC because of the sucralose. I'm nervous about getting back on the fake sugar since I've weaned myself off of it. I tried to make it without the pudding and just adding truvia and whipped topping and I wouldn't recommend it. It tasted like raw pumpkin and was yucky. If anyone figures out how to make it without the pudding, please let me know. If I really need a pumpkin fix I may go ahead and make does sound great for Thanksgiving.

  4. I don't "do" pumpkin:) But I would sure love a piece of pecan pie!
    You did great at your lunch because you didn't deprive yourself. Good job!
    The Dr's scale is usually heavier because of your clothes etc. You are gutsy not to have a scale in your house.
    I don't think if you have artificial sugar just once in a great while that it will hurt us. Think of how much other people eat! That's just my humble opinion and I still drink diet soda when I am out.
    No snow so far! Woot!!! I am getting a new faucet right now so I feel like today is a very good day.
    Kayce is about 10 hours from their destination of FT.Benning in Columbus GA. God Bless my grandson. 4 days of about 13+ hours in the car!
    You are sweet to ask.
    Kayce graduated from Gonzaga Prep and my son in law Mead. I see that you went to NW Christian. Are you about their age? 25-28?

  5. Katie, that looks delicious! What a great idea for Thanksgiving. Good job on only taking a couple bites of your favorites.

  6. Katie this looks great! I am going to add it to my link party today, I hope that is okay! Feel free to add any of your other recipes too!