Fall Pumpkin Cheesecake Mousse

This is a delicious alternative to pumpkin pie cheese cake. The cottage cheese gives it that cheesecake flavor without the fat and calories. It's easy to whip up and so delicious! One of my favorite holiday season staples.

Fall Pumpkin Cheesecake Mousse

Makes 4 servings, ½ cup each

Ingredients:

• 1 cup fat free cottage cheese
• ½ cup canned pumpkin puree
• ¼ cup skim milk
• 1 tbsp sugar-free instant vanilla dry pudding mix
• 4-5 packets of sugar free sweetener
• 1/2 tsp cinnamon
• sprinkle of ground ginger
• sprinkle of ground allspice
• sprinkle of ground nutmeg

Optional: fat free whipped topping and/or crushed ginger snaps

Directions:

1. Combine all ingredients in a blender except the whipped topping and ginger snaps and mix well.
2. Allow mixture to chill for at least 1 hour.
3. Pour into serving cups, top with fat free whipped cream or crushed ginger snaps and serve.