Ginger Pumpkin Mousse

Like pumpkin pie but with a pudding texture. Sprinkle nutmeg or cinnamon atop this creamy confection for a special touch. The crystallized ginger gives a touch of sophistication to this light-textured pumpkin delight.

CARB GRAMS PER SERVING: 33

Ingredients:
1/2 cup sugar or sugar substitute equivalent to 1/2 cup sugar*
1 envelope unflavored gelatin
3/4 cup fat-free milk
3 egg yolks, beaten
1 15-ounce can pumpkin
2 tablespoons finely chopped crystallized ginger or 1 teaspoon ground ginger
1 teaspoon vanilla
1/2 of an 8-ounce container frozen light whipped dessert topping, thawed
3 gingersnaps, halved

Directions:
1. In a medium saucepan, stir together sugar and gelatin. Stir in milk and egg yolks. Cook and stir over medium heat until gelatin is dissolved and mixture just begins to bubble. Remove from heat. Stir in pumpkin, ginger, and vanilla. Transfer mixture to a large bowl. Cool about 20 minutes.

2. Fold dessert topping into pumpkin mixture. Spoon into six 6-ounce tall glasses or serving dishes. Cover and chill about 5 hours or until firm. To serve, top each serving with a gingersnap half. Makes 6 (1/2 cup) servings.

Make-Ahead Directions:Prepare as directed. Cover and chill for up to 24 hours.

*Test Kitchen Tip:If using a sugar substitute, we recommend Splenda® Granular, Equal® Spoonful or packets, or Sweet 'N Low bulk or packets. Be sure to use package directions to determine product amount equivalent to 1/2 cup sugar.

Nutrition Facts per serving with sugar substitute: 134 cal., 5 g total fat (3 g sat. fat), 103 mg chol., 47 mg sodium, 19 g carbo., 2 g fiber, 4 g pro.
Exchanges: 1 other carbo., 0.5 medium-fat meat, 0.5 fat
Carb choices: 1

Nutrition Facts Per Serving:
Calories196
Total Fat (g)5
Saturated Fat (g)3
Cholesterol (mg)103
Sodium (mg)47
Carbohydrate (g)33
Fiber (g)2
Protein (g)4
Vitamin A (DV%)0
Vitamin C (DV%)0
Calcium (DV%)0
Iron (DV%)0
Diabetic Exchanges
Other Carbohydrates (d.e.)2
Medium-fat Meat (d.e.).5
Fat (d.e.).5