This absolutely dreamy dessert comes courtesy of the Stonyfield Farm website. They describe it as: Light and creamy, our Pumpkin Mousse will melt in your mouth. And I couldn’t agree more.
SODIUM CONTENT: 70 mg per serving
1 15-oz. can pure pumpkin puree
1 1/2 c. Stonyfield Farm whole milk plain yogurt
4 T. orange juice
1 c. sugar
2 egg whites
1 pint heavy cream
Combine pumpkin puree, yogurt, orange juice, and sugar in a mixing bowl. Mix well with electric mixer. In a separate bowl, beat egg whites until stiff. And in a third bowl, beat heavy cream until stiff enough to form peaks.
Gently fold egg white and whipped cream into pumpkin mixture. Pour into a freezer-safe container, cover and freeze for at least 6 hours. Remove from freezer 15 to 20 minutes before serving. Spoon into individual serving dishes, top with whipped cream and sprinkle with cinnamon if desired.