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Maple Pumpkin Mousse

This easy frozend essert is perfect for fall. Made with pumpkin, maple syrup and Greek yogurt, this is a healthier dessert the family will enjoy.
Course Breakfast, Dessert
Cuisine American
Prep Time 5 minutes
Freezer time 4 hours
Total Time 4 hours 5 minutes
Servings 2
Calories 147kcal
Author Marisa Moore

Ingredients

  • ⅔ c 2% Greek yogurt
  • ⅓ c pure pumpkin canned is fine
  • 1 T pure maple syrup
  • ½ t pure vanilla extract
  • ½ t cinnamon plus more for dusting
  • pinch nutmeg
  • 1 T 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.

Nutrition

Calories: 147kcal | Carbohydrates: 17g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 34mg | Potassium: 133mg | Fiber: 2g | Sugar: 14g | Vitamin A: 6403IU | Vitamin C: 2mg | Calcium: 118mg | Iron: 1mg