I’m a firm believer in dessert for breakfast, especially if it’s wholesome but tastes decadent. Of course, this light, silky mousse also makes a delicious snack or after-dinner dessert. Recipe from Low-FODMAP and Vegan: What to Eat When You Can’t Eat Anything by Jo Stepaniak, © 2016. This book is geared toward those with IBS that wish to enjoy a plant-based diet. Multiply the ingredients for serving a bigger crowd. Published by The Book Publishing Company. Reprinted by arrangement.
Pumpkin Pie Mousse
Ingredients
- 1 ripe banana broken into pieces
- 1 ⁄2 cup canned pumpkin purée or sweet potato purée
- 1 ⁄4 cup almond milk or light coconut milk
- 2 tablespoons no-salt-added creamy peanut butter
- 2 tablespoons pure maple syrup
- 1 ⁄2 teaspoon ground cinnamon
- 1 ⁄4 teaspoon ground ginger 1⁄8 teaspoon ground nutmeg
- Pinch ground cloves or allspice
Instructions
- Put all the ingredients in a blender or food processor and process until smooth.
- Spoon evenly into two small custard cups.
- Serve immediately or cover tightly and chill for up to 3 hours.
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Variation
Pecan Pie Mousse: Sprinkle 1 heaping tablespoon of chopped toasted pecans over each serving.
Nutrition information
Per serving: 224 calories; 6 g protein; 8 g fat; 33 g carbs; 7 mgs sodium; 43 mgs calcium; 4 g fiber 
Sweet tooth still craving? See more of our recipes for vegan baking and sweets.
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