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Pumpkin Mousse by

Source: FAMILY CIRCLE Magazine 1994

THE NORWICH INN and SPA According to Dan Kucharski, the executive chef at this classy Connecticut spa, this is one of his most popular low-calorie desserts-and certainly one of the easiest to make. Chef Kucharski uses supersweet fructose when making the mousse, but we've substituted the more readily available superfine sugar.


1 can solid-pack pumpkin (not pie mix)
1 cup part-skim-milk ricotta cheese (no salt added)
1/2 cup superfine sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground mace OR ground nutmeg
1/8 ground nutmeg
1/2 teaspoon vanilla
2 tablespoon nutty whole-grain cereal OR graham cracker crumbs OR gingersnap crumbs


1. Coat six 3 oz ramekins or custard cups with nonstick cooking spray and set aside.

2. Place pumpkin, ricotta, sugar, cinnamon, mace, nutmeg, and vanilla in food processor. Whirl until smooth, scraping down side of bowl as needed, about 10 second.

3. Divide pumpkin mixture evenly among prepared ramekins, mounding in center. Sprinkle each with 1 teaspoon cereal or crumbs.

4. Chill several hours before serving.

Servings: 6

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