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No-Fuss Sweet Potato Pumpkin Mousse
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1 15 oz. can cut sweet potatoes in syrup, drained (1/4 cup syrup reserved)
1 15oz. can pure pumpkin puree
1/4 cup honey
1/2 tsp. pumpkin pie spice
1/2 tsp. ground cinnamon
2 cups sweetened* whipped cream or whipped dessert topping
*Add a small amount of table sugar to unsweetened whipping cream while whipping.
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Puree sweet potatoes and reserved syrup in a food processor. Add pumpkin, honey, pie spice, and cinnamon, and process until blended and smooth. Scrape into a large bowl.
Fold in the whipped cream (don’t overmix) and serve, or store mousse tightly covered in the refrigerator for up to 24 hours.
Nutritional Information Per Serving: Calories 300; Total fat 15g; Saturated fat 9g; Cholesterol 55mg; Sodium 45mg; Carbohydrate 41g; Fiber 5g; Protein 3g; Vitamin A 350%DV**; Vitamin C 15%DV; Calcium 6%DV; Iron 8%DV
**Daily Value
Courtesy of Mealtime.org
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Preparation Time: 5 |
Serves: 6 |
| Recipe Origin: United States |
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Submitted by: |
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Canned Food Fan
United States |
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| This recipe has been viewed 2327 times. |
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