No Fuss Sweet Potato Pumpkin Mousse Recipes
SWEET PUMPKIN MOUSSE
Steps:
- Special equipment: Eight 6-ounce ramekins or 8 mini pumpkins, stems removed and seeds and fleshed scooped out, optional
- In a medium saucepan, whisk to combine the pumpkin puree, sugar, honey, sweetened condensed milk, pumpkin spice mix, vanilla, salt and 1/2 cup heavy cream. Place over medium high heat, bring to a boil, then reduce and cook at a simmer for 5 minutes to dissolve the sugar. Remove from the heat, transfer to a large bowl, let cool, then cover and transfer to the refrigerator to cool completely.
- Whisk the remaining cup heavy cream until stiff peaks form, then the fold whipped cream into the chilled pumpkin mixture. Spoon into eight 6-ounce ramekins, or alternatively, use scooped-out small pumpkins, cover and chill until set, about 4 hours and up to overnight.
- To serve, top with toffee bits or your favorite candy bar.
NO-FUSS COCOA MOUSSE
Steps:
- Combine the cocoa mix, cream cheese, milk and sugar in a large bowl, then beat with an electric hand mixer until well blended.
- Add the whipped topping and whip to fully combine. Serve in 6 individual 6-ounce cups and top with the orange zest and mini chocolate chips.
NO-FUSS SWEET POTATO PUMPKIN MOUSEE
Steps:
- Preparation Time: Approximately 5 minutes Preparation: Purée sweet potatoes and reserved syrup in a food processor. Add pumpkin, honey, pie spice, and cinnamon, and process until blended and smooth. Scrape into a large bowl. Fold in the whipped cream (don't overmix) and serve, or store mousse tightly covered in the refrigerator for up to 24 hours.
NO-COOK PUMPKIN MOUSSE
"My family loves this no-cook, great-tasting recipe-it's become one of our favorite desserts. Hard to believe it takes only minutes to make." Lisa McCloskey - Dwight, Illinois
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the cream cheese and pumpkin until blended. Fold in whipped topping. Fill tart shells. Garnish each with additional whipped topping and sprinkle with cinnamon. Store in the refrigerator.
Nutrition Facts : Calories 243 calories, Fat 13g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 277mg sodium, Carbohydrate 28g carbohydrate (17g sugars, Fiber 2g fiber), Protein 3g protein.
NO-FUSS SWEET POTATO PUMPKIN MOUSSE
This mousse is elegant, continental, sophisticated and incredibly easy. There's no cooking, no whipping and no fuss, and yet the results are as creamy and decadent as a confection that took hours to prepare. Made with the delectable flavor of sweet potatoes, it's nutritious and delicious. Each serving provides 350% of the Daily Value for vitamin A and 15% of the Daily Value for vitamin C--not bad for a bit of decadence.
Provided by Allrecipes Member
Time 5m
Yield 6
Number Of Ingredients 6
Steps:
- Puree sweet potatoes and reserved syrup in a food processor. Add pumpkin, honey, pie spice, and cinnamon, and process until blended and smooth. Scrape into a large bowl.
- Fold in the whipped cream (don't over mix) and serve, or store mousse tightly covered in the refrigerator for up to 24 hours.
Nutrition Facts : Calories 267.8 calories, Carbohydrate 33.4 g, Cholesterol 54.6 mg, Fat 15.1 g, Fiber 4 g, Protein 2.3 g, SaturatedFat 9.3 g, Sodium 217.7 mg, Sugar 23.5 g
SWEET POTATO CHOCOLATE MOUSSE
I love that this sweet potato chocolate mousse is rich and decadent yet is made with simple, healthy, plant-based ingredients! It's something you'll want to slowly savor. To make this an even simpler recipe, use canned pumpkin. -Andy Huffman, Reno, Nevada
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Rinse cashews in cold water; drain. Place in a large bowl; add enough water to cover by 3 in. Cover and let stand overnight., Drain and rinse cashews, discarding liquid. Place cashews in a food processor. Add coconut cream, puree, cocoa, syrup and salt; cover and process until pureed, scraping down sides as needed. Transfer to dessert dishes. Refrigerate, covered, until well chilled, at least 4 hours. If desired, top with cashews, chocolate shavings and flake sea salt before serving.
Nutrition Facts : Calories 286 calories, Fat 19g fat (11g saturated fat), Cholesterol 0 cholesterol, Sodium 177mg sodium, Carbohydrate 23g carbohydrate (11g sugars, Fiber 2g fiber), Protein 6g protein.
PUMPKIN MOUSSE
I have not had this, but my thought is to top my chocolate cheesecake with a dollop of pumpkin mousse on Thanksgiving. This is from Food Network
Provided by Cook4_6
Categories Dessert
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Combine pumpkin, 1 cup cream, sugar and spice in a medium saucepan.
- Simmer over medium heat for 5 minutes. Cool fully.
- Whip remaining heavy cream and vanilla to soft peaks and fold into cooled pumpkin mixture.
- Pour into a serving dish and crumble the ginger snaps over top before serving.
Nutrition Facts : Calories 399.3, Fat 33.1, SaturatedFat 20.6, Cholesterol 122.3, Sodium 34.6, Carbohydrate 25, Fiber 0.3, Sugar 19.8, Protein 2.4
NO-FUSS SWEET POTATO PUMPKIN MOUSSE
This mousse is elegant, continental, sophisticated and incredibly easy. There's no cooking, no whipping and no fuss, and yet the results are as creamy and decadent as a confection that took hours to prepare. Made with the delectable flavor of sweet potatoes, it's nutritious and delicious. Each serving provides 350% of the Daily Value for vitamin A and 15% of the Daily Value for vitamin C--not bad for a bit of decadence.
Provided by Allrecipes Member
Time 5m
Yield 6
Number Of Ingredients 6
Steps:
- Puree sweet potatoes and reserved syrup in a food processor. Add pumpkin, honey, pie spice, and cinnamon, and process until blended and smooth. Scrape into a large bowl.
- Fold in the whipped cream (don't over mix) and serve, or store mousse tightly covered in the refrigerator for up to 24 hours.
Nutrition Facts : Calories 267.8 calories, Carbohydrate 33.4 g, Cholesterol 54.6 mg, Fat 15.1 g, Fiber 4 g, Protein 2.3 g, SaturatedFat 9.3 g, Sodium 217.7 mg, Sugar 23.5 g
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