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Clarion County Recipe of the Day: Butterscotch Pumpkin Mousse
Serve this creamy and delicious dessert with a grilled chicken salad!
Butterscotch Pumpkin Mousse
1-1/2 cups cold fat-free milk
1 – 1 oz. package sugar-free instant butterscotch pudding mix
1/2 cup canned pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1 cup fat-free whipped topping, divided
~In a large bowl, whisk milk and pudding mix for two minutes. Let stand for two minutes or until soft-set. Combine the pumpkin, cinnamon, ginger, and allspice; fold into pudding. Fold in 1/2 cup whipped topping.
~Transfer to individual serving dishes. Refrigerate until serving. Garnish with remaining whipped topping.
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