Pumpkin Mousse With Coconut Whip Cream (90 calories)
Makes 6 servings
1 can 100% pumpkin
1 tsp cinnamon
1/2 tsp ground ginger
1 tsp vanilla
1 tbsp ground chia seeds (blend in a coffee grinder or food processor)
Coconut Whipped Cream
1 can coconut milk (or unsweetened dairy-free milk)
1 tbsp xylitol sweetener (or sucanat if you can treat yourself to 2 g carbs) (optional)
Directions for Pumpkin Mousse
Blend all ingredients together.
Directions for Coconut Whip Cream
Chill can of coconut milk overnight. Drain off excess clear liquid and whip. Add sweetener if preferred.
Layer mousse and whip cream in bowls or martini glasses, ending with a dollop of whipped cream on top.