Pumpkin Cheesecake Mousse (8 Servings)
INGREDIENTS ¾ cup pure pumpkin purée ¾ cup part-skim ricotta cheese 1 ½ Tbsp. maple syrup ½ tsp. cinnamon ½ tsp. vanilla extract 1 pinch of nutmeg (plus more for garnish) 1 pinch of salt ¼ cup plain Greek yogurt (for garnish) 2 Tbsp. almonds, chopped (for garnish) INSTRUCTIONS 1. Combine pumpkin, ricotta cheese, maple syrup, cinnamon, vanilla extract, nutmeg, and salt in a small bowl. 2. Whip until fluffy and all ingredients are fully incorporated. 3. Refrigerate at least 30 minutes prior to serving, to allow mousse to firm up. 4. Serve individual portions topped with about 1 Tbsp. plain Greek yogurt, chopped almonds, and a sprinkle of nutmeg.
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