Honey Pumpkin Mousse - - FabulousFoods.com

Printer Friendly

RSS Feed

Bookmark

Home

Honey Pumpkin Mousse

Rate it!
Votes (1) | Comments (0)

By National Honey Board

Posted August 16th, 2008

FabulousFoods.com Recommends: Holly Cleggs Trim & Terrific Diabetic Cooking, by Holly Clegg, (2007, American Diabetes Association)

Holly Cleggs Trim & Terrific Diabetic Cooking

Servings:	6
Author Notes:	This not-so-traditional honey dessert recipe was given to us by the National Honey Board. Diabetic Cooking guru Marilyn Helton of CinnamonHearts.com adapted it for our diabetic Fabulous Foodies.
Ingredients:	4 eggs, separated 3/4 cup honey 1 can (16 ounces) solid pack pumpkin 2 teaspoons all-purpose flour 1 1/2 teaspoons ground cinnamon 1/2 teaspoons ground ginger 1/4 teaspoons ground nutmeg 1/4 teaspoons salt
Instructions:	In the top of a double boiler, combine egg whites and honey. Cook over simmering water, stirring constantly, until mixture reaches 160°F. Transfer mixture to a medium bowl. Using electric mixer on high speed, beat egg whites until cool and glossy peaks form; set aside. In a medium saucepan, combine egg yolks, pumpkin, flour, spices and salt. Cook over medium heat, stirring constantly, until mixture boils; remove from heat. Gently stir 1/4 of the beaten egg whites into pumpkin mixture; gradually fold remaining egg whites into lightened mixture. Spoon mousse into dessert glasses; cover and chill. Per Serving: 217 Calories; 4g Fat; 42g Carb; 6g Protein; 2g Fiber; 160mg Cholesterol; 149mg Sodium. Exchanges: 1/2 Starch; 1 Protein; 1/2 Fat.