Pumpkin Mousse with Oat and Pecan Crumble

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