Pumpkin Mousse

MMMMM----- Recipe via Meal-Master (tm) v8.03

Title: PUMPKIN MOUSSE
Categories: Desserts
Yield: 6 Servings

1 1/2 c Pumpkin puree (not pie
-filling)
15 oz Part-skim ricotta cheese
1/3 c Firm-packed lt brown sugar
1 tb Pure vanilla extract
1/4 ts Fresh-grated nutmeg
1 tb Pumpkin pie spice
1 c Whipped cream or Cool Whip
-Lite Frozen topping,
-defrosted
1/4 c Chopped, toasted pecans*,
-for garnish, opt

Mix all ingredients except whipped cream and nuts in a food processor
fitted with the metal blade, a blender, or with an electric mixer on
medium speed. Transfer to a covered bowl and chill overnight. Garnish
with whipped cream and pecans. Makes about 5 cups or 6 generous
servings.

*To toast pecans: Spread them in a single layer on a baking sheet
and bake in a 350-degree oven, shaking the pan periodically, for
about 15 minutes or until golden brown.

printed in the Sun-Sentinel (Fort Lauderdale), February 9, 1995

MMMMM