Diabetic Recipe of the Week: Gingery Pumpkin Mousse

6 servings
Serving Size: 1/2 cup
Preparation Time: 10 minutes
Chilling Time: 1 hour
Ingredients
1 (1 oz.) package sugar-free, fat-free vanilla pudding mix (try also French vanilla or banana)

1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1 1/2 cups cold 1% milk
1 cup pumpkin puree (not pumpkin pie filling)
1 cup fat-free whipped topping
3 gingersnap cookies, crushed into crumbs
2 Tbsp. finely chopped crystallized ginger
Preparation
1. In a large bowl, whisk together the dry vanilla pudding mix with the cinnamon, ginger, and nutmeg. Slowly whisk in the milk, whisking for two minutes. Add in the pumpkin, and continue to whisk until the mixture begins to set. Fold in the whipped topping. Cover and refrigerate for one hour.
2. For each serving, put 1/4 cup of the pumpkin mousse in a dessert cup or dish. Add a layer of gingersnap crumbs. Add another 1/4 cup of the mousse on top of the crumbs. Sprinkle the top of each with 1 tsp. chopped crystallized ginger.
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
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