High Protein Pumpkin Mousse Cups
- Cook Time: 15 minutes
- Total Time: 15 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1.5 cups non-fat plain Greek yogurt
- 2 scoops vanilla whey or casein protein powder
- 2 tablespoons maple syrup or honey (adjust to taste)
- 1.5 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- Optional: Low-fat whipped topping and a dash of cinnamon for garnish
Instructions
- In a large mixing bowl, add the pumpkin puree, Greek yogurt, and vanilla extract. Use a whisk or a hand mixer to blend these together until the mixture is uniform in color and texture. Make sure there are no large lumps of yogurt remaining.
- Sift in the protein powder and the pumpkin pie spice. Adding the powder slowly helps prevent clumps. Pour in the maple syrup or your preferred liquid sweetener. Fold everything together gently with a spatula, then whisk vigorously until the mousse is light and fluffy.
- Line up four small glass jars or dessert cups. Carefully spoon the pumpkin mixture into the cups, dividing it evenly. You can tap the cups gently on the counter to level out the tops of the mousse.
- Place the cups in the refrigerator for at least 30 minutes. This allows the protein powder to fully hydrate and the flavors to meld together, resulting in a firmer, more mousse-like consistency. Serve cold.