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Mousse, Honey-Pumpkin (P)
Source: Unknown
Serves: 6

4 eggs, separated
3/4 cup honey
1 can (16 oz.) solid packed pumpkin
2 teaspoons all-purpose flour
1-1/2 teaspoons ground cinnamon
1/2 teaspoons ground ginger
1/4 teaspoons ground nutmeg
1/4 teaspoons salt

In the top of a double boiler, combine egg whites and honey. Cook over simmering water, stirring constantly, until mixture reaches 160°F.

Transfer mixture to a medium bowl. Using electric mixer on high speed, beat egg whites until cool and glossy peaks form; set aside.

In a medium saucepan, combine egg yolks, pumpkin, flour, spices, and salt. Cook over medium heat, stirring constantly, until mixture boils; remove from heat.

Gently stir 1/4 of the beaten egg whites into pumpkin mixture; gradually fold remaining egg whites into lightened mixture. Spoon mousse into dessert glasses; cover and chill.

Posted by Gypsy/Phyllis Wilson

Nutritional Info Per Serving: 217 Cal; 4g Fat; 42g Carb; 6g Protein; 2g Fiber; 160mg Cholesterol; 149mg Sodium
Exchanges: 1/2 Starch; 1 Protein; 1/2 Fat