PUMPKIN MOUSSE TARTLETS | Great for HOLIDAYS, GATHERINGS, and PARTIES | Low Bite/Point/ Calorie

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta provides a similar texture with fewer calories.

In a mixing bowl, combine Zero Sugar Cool Whip and pumpkin puree; whisk until uniform pale orange color.

Add almond milk to the mixture and whisk gently to avoid splashing.

Incorporate butterscotch pudding mix, vanilla protein powder, and pumpkin pie spice into the mixture, whisking carefully to combine.

Set aside the pumpkin mixture and take out the mini filo pastry shells from the freezer to thaw for about 10 minutes.

Optionally, for crispier shells, bake the thawed shells in the oven at 350°F for 3 to 5 minutes.

Using two spoons, fill the mini filo pastry shells with the pumpkin mixture, pushing it out of one spoon with the other.

Fill the shells generously; note that the recipe can yield about 60 tartlets if not overfilled.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens