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Peanut Butter Pumpkin Mousse
Posted By Nick On May 7, 2008 @ 9:05 am In Dessert, Gluten Free, Low Carb, Peanut Butter, Snack, Vegetarian | 44 Comments
15-16oz (~2 cups) nonfat ricotta cheese (Calabra)
1 1/3 cups cooked pumpkin puree (canned is fine)
1/4 cup honey
3-4T peanut butter
1t vanilla
2t cinnamon
Instructions:
Throw it all in a blender and process until super creamy. Add extra honey to sweeten to taste. Chill and serve in small dishes. Top with whipped cream (I forgot to).
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