Ingredients
1 fat free cream cheese (like philadelphia)1 cup and half of pumpkin pureeor a can1 teaspoon ground cinnamon1 cup of ricotta cream1/2 teaspoon ginger1/8 teaspoon of ground cloves3 cups whipped topping cream divided
Method
Beat cream cheese in a medium bowl with electric mixer at medium speed until smooth.Add pumpkin (if you cooked mashed it) milk ricotta cream cinnamon ginger and cloves and beat about 1 minute until smooth .Mix with 1 1/2 cups whipped topping .Finally divide the mousse in 6 glasses.Cover and refrigerate about 1 1/2 hour.Just before serving top each shooter with remaining whipped topping and some mints.
By @gloria.baker.587 .
Thanks for inspiring us!
You can see the recipe here: canelakitchen.blogspot.com
