Pumpkin Mousse Shooters
 
 
Serves: 8 servings
Ingredients
  • 2 oz. fat-free cream cheese, softened
  • 1 can (15 oz) solid-pack pumpkin
  • ¾ cup fat-free milk
  • 1 package vanilla fat-free sugar-free instant pudding mix
  • 1 tsp. ground cinnamon
  • ½ tsp. ground ginger
  • ⅛ tsp. ground cloves
  • 3 cups thawed reduced-fat whipped topping, divided
  • 4 gingersnap cookies, crushed
Instructions
  1. Beat cream cheese in a medium bowl with electric mixer at medium speed until smooth. Add pumpkin, milk, pudding mix, cinnamon, ginger and cloves and beat about 1 minute or until smooth. Fold in 1½ cups whipped topping.
  2. Spoon ¼ cup mousse into each of the eight 6 oz. dessert glasses. Spoon 2 tablespoons whipped topping over mousse in each glass. Top with ¼ cup mousse. Cover and refrigerate for about an hour.
  3. Just before serving, top each shooter with remaining whipped topping and gingersnap crushed cookie crumbs. Enjoy!
Nutritional Information
Serving Size: 6 oz. glass • Calories: 138 • Fat: 4 g • Carbs: 19 g • Fiber: 2 g • Protein: 3 g • WW Points+: 3 pts
Recipe by Eat Yourself Skinny at https://www.eatyourselfskinny.com/pumpkin-mousse-shooters-2/