BOISE, Idaho — Pumpkin Mousse Ingredients:
- 1/3 C. Maple Syrup (or keto-friendly sweetener such as erythritol or monk fruit, read label for measurement conversion)
- 1 ½ C. Coconut Cream (see note)
- 1 ½ C. Pumpkin Puree (not pumpkin pie filling)
- 1 ½ t. Pumpkin Pie Spice or Cinnamon
- Pinch of salt
Directions:
Place coconut cream (or heavy whipping cream for dairy option) and a pinch of salt in a large mixing bowl. Use whisk to whip into stiff peaks (when lifting the whisk, the cream should hold its shape). When the cream is whipped fold in the remaining ingredients. Spoon into the serving dish and top with favorite toppings such as: whipped cream, nuts, or crumbled graham crackers. Can refrigerate to thicken. Store for 3 days in the fridge.
Chocolate Mousse Ingredients:
- 1/3 C. Maple Syrup (or keto friendly sweetener such as erythritol or monkfruit)
- 1 ½ C. Coconut Cream (see note)
- ¼ C. Cocoa Powder, sifted
- Pinch of salt
Directions:
Place coconut cream (or heavy whipping cream for dairy option) and a pinch of salt in a large mixing bowl. Use whisk to whip into stiff peaks (when lifting the whisk, the cream should hold its shape). When the cream is whipped fold in the remaining ingredients. Spoon into serving dish and top with favorite toppings such as: whipped cream, fresh berries, nuts, or crumbled cookies. Can refrigerate to thicken. Store for 3 days in the fridge.
*Note: Coconut cream is the cream from the top of a can of full-fat coconut milk. Refrigerate the can overnight to insure the fat separated from the water and scoop off the white part from the top. Can also use heavy whipping cream in place of coconut cream if not dairy-free.
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