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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Pumpkin and pumpkin seeds are high in fiber, which helps keep your insulin levels low and in turn may shrink fat cells. Good gourd. Ingredients:
vegetable oil cooking spray |
1 tablespoon pumpkin seeds |
1 cup canned pumpkin |
1/8 teaspoon cinnamon |
pinch of ground nutmeg |
pinch of ground cloves |
2 egg whites |
1/2 cup plus 1 tablespoon sugar, divided |
1/4 cup reduced-fat sour cream |
8 store-bought shortbread cookies |
Directions:
1. Heat oven to 325°F. Coat a baking sheet with cooking spray. Spread pumpkin seeds evenly on sheet; bake until golden, stirring once, about 25 minutes. In a bowl, mix pumpkin, cinnamon, nutmeg and cloves until smooth. In a second bowl, whip egg whites with an electric mixer until soft peaks form; add 1/2 cup sugar and whip until stiff peaks of meringue form. Gently fold pumpkin mixture into meringue until just combined. In a third bowl, combine sour cream and remaining 1 tablespoon sugar. In a food processor, pulse cookies into fine crumbs. In each of four 5-ounce glasses, divide and layer half of shortbread crumbs and half of pumpkin mousse; repeat layers. Top each with 1 tablespoon sweetened sour cream and sprinkle with pumpkin seeds; serve immediately.
2. Per serving: 348 calories, 12 g fat, 4 g saturated fat, 55 g carbohydrates, 3 g fiber, 6 g protein per serving Nutritional analysis provided by Self
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