Intro to Cooking: Pumpkin Peanut Butter Mousse

Do you need a super-quick and easy dessert recipe to take to a last-minute holiday party help ease the pain of a break up? Do you love peanut butter? Do you love desserts that are indulgent and–gasp!–healthy?

Read on, my friend.

This recipe for pumpkin peanut butter mousse (adapted from The Peanut Butter Boy‘s formula) is about as close to Food Pyramid-certified as you’re going to get. The only fat in this dessert is in the peanut butter (which is loaded with “good” monounsaturated fats, as well as protein), and hey, pumpkin is a fruit!  Best of all, this recipe is multi-functional (see below) and takes less than five minutes to make.

If there were ever a sign that god exists, it is here. And it is tasty.

1 can pumpkin
1 15oz container fat-free Ricotta cheese
4 tablespoons natural peanut butter
1 tablespoon natural almond butter (optional)
1 tablespoon vanilla extract
3 tablespoons maple syrup
pinch brown sugar
pinch cinnamon
pinch nutmeg
1 pre-made graham-cracker pie crust (optional; may contain fat)

1. In a large bowl, mix pumpkin, ricotta cheese, vanilla, maple syrup, sugar, cinnamon, and nutmeg.

2. Put the peanut butter and almond butter in a small microwave-safe bowl and microwave on high for 25 seconds, or until melted. Add to the mixture in the large bowl, stirring until well-mixed.  Garnish with cinnamon.

3. Taste with your finger. OK, take another taste. Stop. No more! Save some for later. Take your fingers away from the bowl, missy, and pour that stuff into the pie crust! (That is, if you choose to use one. If not, at least use a spoon!).

This stuff is really delicious on its own – as you will quickly notice – but it’s also really good as a fruit dip or poured into oatmeal! And the best part – you don’t even have to feel guilty for indulging.


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