This creamy mousse gets its silky smooth texture and thickening from Greek yogurt. It comes together quickly in a food processor. Crumbled peanut brittle on top gives it a satisfying crunch. It can be made up to 2 days in advance so it is perfect for stress-free entertaining. It is elegant enough for company or simple enough for a weekday family meal.
PUMPKIN MOUSSE with PEANUT BRITTLE TOPPING
1 c pumpkin purée
1 c plain low fat Greek yogurt
1/2 c sugar
1 t cinnamon
1/2 t ground ginger
1/8 t each ground nutmeg and ground cloves
1 t vanilla
1 c heavy cream
TOPPING: 1/2 c whipping cream, 2 T sugar and 1/4 c chopped peanut brittle( store bought)
Method: In a food processor or with a mixer, combine the pumpkin purée, the spices, vanilla and the yogurt until smooth. Whip 1 cup of the heavy cream with the sugar until soft peaks form. Gently fold the cream into the pumpkin- yogurt mixture until fully combined and the mousse is a pale gold. Divide into 8 servings in either ramekins, small tumblers, or stemmed glassware. Chill for a minimum of 2 hours or as much as 2 days before serving.
When ready to serve, whip the remaining 1/2 cup of cream with 2 T sugar. Spoon a dollop of cream on each mousse and sprinkle with some of the peanut brittle on top. This lush pumpkin mousse with its toffee topping is an easy but decadent fall dessert . Enjoy!