Skinny Pumpkin Cheesecake Mousse
1 pkg Sugar-free instant cheesecake pudding mix
3/4 cup skim milk
1 cup cool whip
1 - 1 1/2 cups canned pumpkin
1 Tbsp splenda or Truvia
tsp vanilla
1/2 Tbsp pumpkin pie spice
3/4 tsp cinnamon
Directions:
In a small bowl, mix pudding mix and milk; stir in pumpkin, sugar substitute, vanilla, pumpkin pie spice and cinnamon; when combined, fold in cool whip. Keep refrigerated.
*can be used as a crepe filling, as a dip, mousse, filling for
pies, cakes, pastries and tortes..... or eaten as is!*
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