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Ingredients:

Mousse

• 1/4 tablespoon cinnamon, ground
• 1/2 teaspoon ginger, ground
• 1/4 teaspoon nutmeg, ground
• 6-ounce low-fat cream cheese
• 1/2-pound liquid egg whites (~2 cups)
• 1 and 1/2 teaspoons cream of tartar
• 1/4 cup sugar
• 1/2 12-ounce can pumpkin, unsalted
• 1/8 cup lemon juice

Crumble

• 1/2-quart old fashioned rolled oats
• 1/4 cup reduced-fat margarine
• 1/8 cup brown sugar, packed
• 1 cup dry roasted pecans, unsalted, chopped

Directions:

1. To make the mousse: beat together cream cheese, sugar, pumpkin, spices, and lemon juice until no longer lumpy.
2. Place egg whites and cream of tartar in cold mixing bowl and beat on high until stiff peaks form.
3. Fold in whipped egg whites to pumpkin mixture and chill.
4. To make the crumble: melt margarine in a sauce pan, then add brown sugar until dissolved.
5. Add oats and pecans and stir to coat. Remove from heat and cool.
6. Serve mousse with cooled crumble on top.

Yield:

8 servings, 1/3 cup each

Source:

Dana-Farber Brigham Cancer Center

Nutrition Tip

Pumpkins are synonymous with fall and Halloween, but did you know that this fruit was once called “gros melon,” which was translated from French into the English “pompion?” Although considered a type of winter squash, pumpkins are in fact related to watermelon. Today, there are 45 varieties of pumpkins in all shapes, sizes, and colors. Pumpkins are packed with nutrients, such as fiber, vitamins A, E, and C, iron, folate, potassium, and B vitamins. While canned is the most common form of pumpkin sold in the U.S. and incorporated into pancake and muffin recipes, try mashed or roasted pumpkin, or make into a delicious soup. And don’t forget the seeds. This nutrient-dense snack provides a great source of iron, magnesium, zinc, copper, and iron.