Need your best recipe...

Patrick,

Here is another pumpkin mousse recipe that uses ricotta and is really good with lots of protein.  I have no idea what chinese 5 spice is, so I don't use it.  I use a dash of vanilla instead.

HG

Pumpkin Ricotta Mousse

Ingredients:
 

• 1 cup low-fat ricotta cheese
• 1 cup pumpkin puree (such as Libby’s®) ....no sugar added!
• 2 Tbsp sugar-free, fat-free white chocolate instant pudding mix (I use cheesecake flavor)
• 2 Tbsp Splenda®
• 1/2 tsp Chinese Five Spice (huh?  don't know what this is...try vanilla instead or pumpkin pie spice)
• 1 tsp ground cinnamon
• 1 1/3 cup frozen sugar-free whipped topping, thawed

Directions:

1. In a food processor or blender, blend ricotta and pumpkin until smooth.  
2. Add pudding mix, Splenda, Chinese Five Spice, cinnamon, and 1/3 cup cool whip.  
3. Process until well-blended and smooth.  
4. Remove from food processor, pour into medium bowl and fold in the final cup of cool-whip.  
5. Refrigerate until ready to serve.  

Serve in parfait glasses; top with a dallop of whipped topping and a sprinkle of toasted almonds and cinnamon, if desired.  Tastes like fall!