Gingerbread Mousse with Whipped Cream
Prep: 15 minutes plus chilling • Serves: 4
1/2 cup creamy almond butter
3 tablespoons strained canned unsweetened coconut milk
2 tablespoons maple syrup
2 teaspoons pumpkin pie spice
1-1/2 teaspoons molasses
1/2 teaspoon vanilla extract
1/2 cup garbanzo beans liquid (from 15.5-ounce can low sodium garbanzo beans)
1/4 teaspoon cream of tartar
1/3 cup frozen whipped topping, thawed
1 tablespoon crushed graham crackers
3 tablespoons strained canned unsweetened coconut milk
2 tablespoons maple syrup
2 teaspoons pumpkin pie spice
1-1/2 teaspoons molasses
1/2 teaspoon vanilla extract
1/2 cup garbanzo beans liquid (from 15.5-ounce can low sodium garbanzo beans)
1/4 teaspoon cream of tartar
1/3 cup frozen whipped topping, thawed
1 tablespoon crushed graham crackers
1. In medium bowl, whisk almond butter, coconut milk, syrup, pumpkin pie spice, molasses and vanilla extract until smooth.
2. In separate medium bowl, with mixer on high speed, whip bean liquid and cream of tartar 5 minutes or until stiff peaks form; gently fold into coconut milk mixture. Divide mousse into four (4-ounce) glasses; refrigerate 1 hour.
3. Top mousse with whipped topping; sprinkle with graham crackers.
Approximate nutritional values per serving:
238 Calories, 19g Fat (5g Saturated), 0mg Cholesterol,
112mg Sodium, 21g Carbohydrates, 3g Fiber, 7g Protein