| Pumpkin Mousse |
 |
 |
1 can of pumpkin puree
1 1/2 cups whole milk plain yogurt
4 tbs. orange juice
1 cup sugar
2 egg whites
1 pint heavy cream
Combine pumpkin puree, yogurt, orange juice, and sugar
Mix well with electric mixer
Beat egg whites until stiff
Beat heavy cream until stiff and peaks form
Fold egg white and whipped cream into pumpkin mixture and pour into mold. Cover and freeze for at least 6 hours
Remove from freezer 15 to 20 minutes before serving
Spoon into individual serving dishes and serve top with whipped cream and a sprinkle of cinnamon.
Yields 6 Servings - Stonyfield Farm
