Pumpkin Mousse with Peanut Praline Topping
Don’t think of this luscious low calorie dessert just in the fall—canned pumpkin is available year round. Be sure to buy canned pumpkin puree, and not the pumpkin pie filling.
|1 1/2|| ounces lightly salted dry roasted
|scant 1/8||teaspoon baking soda|
|5||ounces Neufchatel cheese, softened|
|3/4||cup sugar, divided|
|1 1/2||cups canned pumpkin puree|
|2||teaspoons pumpkin pie spice|
|1||teaspoon vanilla extract|
|5|| large egg whites, at room
- Preheat the oven to 350°F. Coat a small baking sheet with cooking spray.
- For the praline combine the sugar with 3 tablespoons water in a small saucepan over medium heat. Bring mixture to a boil and cook, stirring once to help sugar dissolve, until lightly golden, about 5-6 minutes. Remove from the heat and stir in the peanuts and baking soda then immediately transfer to the prepared baking sheet, spreading to a single layer, and allow to cool completely, about 15 minutes. Coarsely chop praline.
- For the mousse, combine the cheese with 1/2 cup of the sugar in the bowl of an electric mixer and beat on high until well combined. Add the pumpkin puree, pumpkin pie spice and vanilla extra and beat on high until well combined; transfer to a bowl. Clean the bowl and add the egg whites. Beat on medium speed until the egg whites are very frothy. Increase the speed to high and slowly add the remaining 1/4 cup sugar in a slow steady stream. Continue beating egg whites until they hold stiff peaks. Take 1/3 of the egg whites and stir into the pumpkin mixture to lightly. Gently fold in the remaining egg whites in 2 additions. Spoon mixture into 6 (6-ounce) ramekins and set onto a large baking sheet.
- Bake the mousse until puffed and set 23-25 minutes. Remove from the oven and cool 2 minutes then sprinkle tops with the praline. The mousse will fall as it cools.
Calories: 270, Protein: 8g, Carbohydrates: 41g, Fiber: 3g,
Fat: 9g, 4g Saturated Fat, Cholesterol: 17mg, Sodium: 164mg