Gluten-Free Pumpkin Mousse Tarts

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  • 1-1/2c cold unsweetened almond milk
  • 1 package (1 ounce) sugar-free instant butterscotch pudding mix
  • 1/2c canned pumpkin puree
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground allspice
  • 1/4c chopped pecans
  • 1/2c fat-free Cool Whip
  • 1 pkg of gluten-free tart shells (learn how to make your own)

In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, cinnamon, ginger and allspice; fold into pudding. Fold in 1/2 cup whipped topping and pecans. Fill tarts shells with mousse. Refrigerate until serving. Garnish with mascarpone whipped topping.

Topping

  • 4 oz mascarpone at room temperature
  • 1/4 cup agave nectar

In a medium bowl, whisk together the mascarpone and agave. Drizzle or spread over filled tart depending on thickness.

Watch the “Cooking with Keri” Part I to learn how to make these!

IgniteGirls® Fitness
posted by Coach Keri

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