Pumpkin Mousse
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Pumpkin Mousse
| Mon, 08-20-2007 - 4:08pm |
Well Pumpkin Pie with whip cream is my FAVORITE dessert. So this is sure to satisfy my sweet tooth. Going to make it tonight. Can you tell me roughly what a serving would be for the day? I'm bad at that sort of stuff.
Pumpkin Mousse
Printable Version
Phase: 1
1 small can of Libby's Real Pumpkin
1 small container of sugar free Cool Whip
1 tbls. cinnamon
1 tbls. pumpkin pie spice
1 & 1/2 cups of Splenda (spices and Splenda can be adjusted to taste, I just made this recipe up so I didn't exactly measure)
Mix all ingredients in large bowl. Enjoy!Servings: About 6-8
Submitted By: Maggie
Added: 01/08/2007
Comments: This is a great snack when you need something sweet to eat!!




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Here's a South Beach version of that recipe.
They had it listed as P1 on this site ;(
http://www.southbeachcenturyclub.com/recipe.php?id=611
Ok a second choice. I guess you have to be careful while looking at that site. ugh I was so excited.
Delicious choc shake:
Phase: 1
1/4 cup low fat cottage cheese (I used Friendship 1%)
1/4 cup regular Eggbeaters
1/4 cup Fat Free Half and Half (by Land of Lakes)
1 cup crushed ice
1 heaping tablespoon Hershey's cocoa powder (or less to taste) 1 T. sugar substitute (more or less) (I used 2 tsp of Whey Low & 1 tsp. of Splenda but all Splenda would do.)
1/2 to 1 tsp. vanilla
Put all the ingredients in a blender and blend on high speed for several minutes. The shake should be the consistency of a real shake.Submitted By: Miss Cowpea
Added: 12/08/2004
Comments: I had an old recipe off an Atkins forum for a chocolate shake that called for cottage cheese, whipping cream, EB, and protein powder but I have changed the recipe to make it appropriate for South Beach.
First of all let me say that one of the ingredients is cottage cheese. I HATE COTTAGE CHEESE but I guarantee you won't taste it in the shake.
This is delicious but healthy too which is amazing. This shake tastes like it is made with ice cream. Try it and see!!!!!! Don't let the funny ingredients keep you from trying it.
Another variation (thanks to Mama2girls): add General Foods SF Int'l. Coffees - try French Vanilla - makes the shake taste like a frozen coffee drink.
(The SB nutritionist said you can count as protein and -25 calories sweet treat.)
Ok.
Thank you Cathy!
Ok its really TOM and I am obviously scavenging! I will make the Reeses tonight.
That site seems off; obviously need to double check here.
Thanks again, I think I will be cured tonight.
When you get to phase 2, you may want to try this. I absolutely love pumpkin pie as well, and this is the closest I've found. It has that same custard texture and everything - just minus the crust. Now, some people love the bean cakes, others hate them. My whole family is a HUGE fan of them - and I've made them for numerous other functions/non-family members and they always love them too (I don't tell them they are made with beans and they have NO idea) But some people here loath them!
Also, for holidays - its pretty easy to make a regular pumpkin pie about 90% SBD-friendly. Just substitute splenda for the sugar and the filling is fine. The crust is trickier - I use half soy flour and half regular flour (I've tried and tried with ww and its just nasty!) But I just make the crust super thin - and its not like you are making it everyday, just once or twice a year really.
Pumpkin Bean Cake
1 15 oz. can canelli beans or other white bean (drained & rinsed)
1 C pumpkin puree (not pumpkin pie filling)
4 large eggs, yolks and whites separated
1/2 cup Splenda
1 tsp. baking powder
2Tbsp smart balance spread or oil
1 tsp Vanilla
1/4 tsp ground ginger
2 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1/4 tsp salt
2 Tbsp chopped pecans (optional)
Preheat oven to 350.
Prepare an 8x8-baking pan by spraying it with Pam.
Blend the egg yolks, pumpkin puree, Splenda, baking powder, Smart Beat spread (or oil), vanilla
extract, spices, and salt in a blender or with a stick blender. Add the rinsed and drained beans
and puree until smooth. Transfer the bean mixture to a bowl if using a blender. Whip the egg
whites with a pinch of salt in a separate bowl with a hand mixer until stiff peaks form. Mix
in 1/3 of the egg whites into the bean mixture with a spatula to lighten the bean mixture. Fold
in the remaining egg whites in two portions with a spatula. It's ok if some white streaks remain
in the batter. Pour the batter into 8x8 glass pan sprayed with Pam. Sprinkle the top with pecans.
Tap the pan on the counter a couple of times to release any air pockets. Bake at 350 degrees for
35-40 minutes, until a toothpick inserted in the center comes out clean. Allow to cool 10 minutes
before slicing.
belizesig1
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