Ingredients
Scale
- 1 cup 0% or 2% Plain Greek Yogurt
- 1/2 cup Pure Pumpkin Puree (not pumpkin pie filling)
- 2 scoops Vanilla Whey or Casein Protein Powder
- 1 teaspoon Pumpkin Pie Spice
- 1/2 teaspoon Vanilla Extract
- 1–2 tablespoons Sugar-free Maple Syrup or Stevia (to taste)
- Optional: Sugar-free whipped topping, crushed pecans, or cinnamon for garnish
Instructions
- In a medium-sized mixing bowl, add the Greek yogurt and the pure pumpkin puree. Use a whisk or a rubber spatula to blend them together until the color is uniform and no white streaks of yogurt remain. Ensure your yogurt is cold from the fridge to help the mousse maintain a firm texture.
- Slowly sift the vanilla protein powder into the yogurt mixture to prevent clumps. Add the pumpkin pie spice, vanilla extract, and your choice of sweetener. Gently fold the dry ingredients into the wet base until the mixture becomes smooth and fluffy. If the mousse feels too thick, you can add a splash of unsweetened almond milk to reach your desired consistency.
- Spoon the mousse evenly into four small glass jars or dessert cups. For the best texture, place the cups in the refrigerator for at least 30 minutes to allow the protein powder to fully hydrate and the flavors to meld. Just before serving, top each cup with a dollop of whipped topping and a sprinkle of cinnamon or crushed pecans for added crunch.
- Cook Time: 10 minutes