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Makes 6 Servings
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 Cal; 4g Fat; 42g Carb; 6g Protein; 2g Fiber; 160mg Cholesterol;
149mg Sodium
Exchanges:
1/2 Starch; 1 Protein; 1/2 Fat
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