Want a quick and healthy dessert for the holidays that’s also pretty enough to decorate your table with? Look no further!
Pumpkin Mousse Parfaits
adapted from Self magazine
1 cup canned pumpkin
1/8 teaspoon cinnamon
1 pinch of ground nutmeg
1 pinch of ground cloves
2 egg whites
1/2 cup plus 1 tbsp sugar, divided
1/4 cup reduced-fat sour cream
10 medium store-bought gingersnaps
dash of pumpkin pie spice
1. In a bowl, mix pumpkin, cinnamon, nutmeg and cloves until smooth.
2. In a second bowl, whip egg whites with an electric mixer until soft peaks form; add 1/2 cup sugar and whip until stiff peaks of meringue form. Gently fold pumpkin mixture into meringue until just combined.
3. In a third bowl, combine sour cream and remaining 1 tbsp sugar.
4. In a food processor, pulse cookies into fine crumbs. In each of four 5-oz glasses (I used champagne flutes for a festive feel but any 5-oz glass would do), divide and layer half of shortbread crumbs and half of pumpkin mousse; repeat layers. Top each with 1 tbsp sweetened sour cream and sprinkle with a dash of pumpkin pie spice; serve immediately.