This month’s Recipe Redux challenge was to create a no-cook dessert. I tend to think of ways to skip the heat of the kitchen during the hot days of summer. Coming up with an early fall dessert challenged me to reach beyond cool fruity granitas, fresh peaches with cream and yogurt pops.
Cool and creamy balanced by the warm flavors of cinnamon and pumpkin, this recipe will ease you into fall with plenty of time to spare. It takes just 5 minutes to get it into the freezer.
Marisa Moore, Registered Dietitian Nutritionist
Yields 2
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Ingredients
- 2/3 c 2% Greek yogurt
- 1/3 c pure pumpkin (canned is fine)
- 1T pure maple syrup
- 1/2 t pure vanilla extract
- 1/2 t cinnamon, plus more for dusting
- pinch nutmeg
- 1T chopped pecans
- 1 t honey, divided
Instructions
- Mix the pumpkin, maple syrup, vanilla, cinnamon and nutmeg until thoroughly blended.
- Whip the yogurt until light and airy. Keep it cold.
- Gently fold in the pumpkin mixture until blended.
- Put the mixture into 2 ramekins or glass serving dishes. Freeze.
- Allow the mousse to thaw slightly before eating.
- Garnish with the chopped pecans, a drizzle of honey and a dash of cinnamon.
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https://marisamoore.com/maple-pumpkin-mousse/[inlinkz_linkup id=311253]
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