Healthy Gingersnap Pumpkin Mousse

Makes 4 Servings
This recipe calls for canned pure pumpkin puree, low-fat cottage cheese, a drizzle of maple syrup, a frozen banana for natural sweetness, and pumpkin pie spice. Decorate the top with a sprinkle of crushed gingersnap cookies, hemp seeds, and roasted pumpkin seeds.

1 cup low-fat cottage cheese

1 sliced and frozen banana, thawed for 5 minutes

¾ cup canned pure pumpkin puree

2 tablespoons pure maple syrup

½ teaspoon ground pumpkin pie spice

Optional Topping: Crushed gingersnap cookies, hemp seeds, roasted pumpkin seeds

  1. Place the cottage cheese, banana, pumpkin, maple syrup, and pumpkin pie spice in the bowl of a food processor and process 30 seconds.
  2. Stop and scrape down the sides of the bowl. Continue to process until smooth and creamy, about 1 more minute. The mixture should resemble mousse or pudding.
  3. Meanwhile, for the topping, place crushed gingersnaps, hemp seeds, and pumpkin seeds in a small bowl and stir to combine. (We did not measure the amounts, but recommend enough for a few sprinkles).
  4. Scoop the mousse into 4 bowls and sprinkle evenly with the topping.

Nutrition Information per Serving (1/2 cup): 110 calories, 1g fat (0g saturated), 230mg sodium, 18g carbohydrate, 3g fiber, 8g protein, 110% vitamin A