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Pumpkin. Cheesecake. Mousse. Blended together. Creamy and rich.
Have any words sounded so good together? How about ‘sugar-free’ and ‘dessert’? Wait! Wait. Let’s put them all together: Creamy and rich pumpkin cheesecake mousse – a sugar-free dessert.
Ahh. . .that sounds better – and the taste is out of this world!
Fall always brings to mind bright orange pumpkins, colorful fall leaves, and a crisp jaunt to the air. It makes you kinda sad that most pumpkin recipes are reserved for a short time each year. It’s delicious recipes like this one that make me say, “bring on the pumpkin” whether rain, snow, sleet, or hail! Why wait for fall? (If you’re craving even more pumpkin, try our Sourdough Pumpkin Waffles, Gluten-Free Pumpkin Waffles, and Sourdough Pumpkin Bread.)
If you agree, give me three cheers!. . .or at least print off this recipe and try it yourself. 🙂
Pumpkified Cheesecake Mousse
- 2 tablespoons chia seeds
- 1/2 cup xylitol granules, powdered (+1 Tablespoon)
- 15 oz. cans pumpkin puree
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon ground cloves
- 1/2 cup almond OR coconut milk (+1 Tablespoon)
- 8oz cream cheese (softened)
- 8 tablespoons butter (softened)
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- pinch celtic sea salt
- stevia (to taste)
- pecans (for topping)
||Grind chia seeds and xylitol in small coffee grinder or high powered blender until a very fine powder. |
||In a medium mixing bowl, combine ground chia seeds and xylitol with all the other ingredients, except for the stevia and pecans. Blend well. |
||Add stevia to taste - a little at a time. |
||Refrigerate about 1 hour before serving. Garnish with pecans before serving. |
||Store in refrigerator. |
The Sweeter Side of Candida
You can find this and more sugar-free, gluten-free recipes in The Sweeter Side of Candida – a candida safe cookbook filled with over 70 delicious desserts! Your sweet-tooth and your waist-line will thank you!