Saturday, July 18, 2015

Pumpkin Pie Mousse - Bean Based (GF)

Adapted from this recipe. 

Comments from taste testers: This is good - nice pumpkin taste.  Very smooth.  Liked the spices.  Reminded me of pumpkin pie filling.       

I actually make the mousse and then leave it in the freezer for about a week before I take it out to eat it.  I think it has a better flavor - this gives it time for all the flavors to "blend together".

1 can white beans, drained and rinsed (I use Cannellini)
1 medium really ripe banana, sliced
1 cup pumpkin puree
2 tsp vanilla extract
1/8 tsp salt
1 tsp ground cinnamon 
1/2 tsp pumpkin pie spice
1/2 tsp ground ginger
1/4 tsp ground cloves
6 large dates, chopped
1/4 cup maple syrup

Blend the beans in a blender or food processor until smooth.  

Then add all remaining ingredients and blend until smooth.  

Pour into a glass jar with tight fitting lid.

Then refrigerate for a few hours or overnight.

My favorite food processor is the  KitchenAid  7-Cup Food Processor

For blenders, I use both the  Vitamix Blender and Ninja Master Prep Professional Blender
Estimated Nutritional Value per serving based on 6 servings:  Calories 151,  Total Fat .8g, Cholesterol 0mg,  Sodium 282mg, Carbs 32.4g, Fiber 5.4g, Sugars 18.1g, Protein 4.8g

The Lord knows all human plans;  he knows that they are futile.
Psalm 9:11 (NIV)

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