Pumpkin Mousse |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 12 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1-1/2 cups cooked, mashed pumpkin | 1 cup sugar | 1/4 teaspoon salt |
| 1 tablespoon minced crystallized ginger | 1 teaspoon ground cinnamon | 1 teaspoon ground nutmeg |
| 1/2 teaspoon ground cloves | 1/2 cup cognac | 1 teaspoon vanilla extract |
| 2 cups whipping cream, whipped | ||
| 1 | Combine first 7 ingredients in a large bowl; stir well. Stir in cognac and vanilla. Fold in whipped cream; pour mixture into a lightly oiled 6-cup mold. Cover and chill until firm. Unmold onto a serving plate. |