This has a texture like a cross between a mousse and a pudding and is very rich and yummy while being ok for low-carb diets. To make it lower in carbs, just leave out the coconut. This is a take-off on a recipe I found in an Atkin’s cookbook.
Servings: about 8Prep Time: 15 mins Cook Time: 5 mins.
1 Tbsp plus 1 tsp gelatin
4 Tbsp water (for the gelatin)
1 can Solid Pack Pumpkin (not Pumpkin Pie Mix)
About 1 and 1/3 to 1 and 1/2 cans heavy cream (use the empty Pumpkin can as your measuring cup)
About 1/2 tsp salt
About 2/3 to 3/4 Cup Splenda or your favorite sweetener…start with the lesser amount and add more if needed.
About 2 tsp vanilla
About 1 tsp cinnamon…or to taste…or use whatever spices you like – Nutmeg and Cardamom would be nice, too.
1 cup dried, unsweetened coconut, optional, but pumpkin and coconut go really well together.
Soften gelatin in water.
Into a saucepan, empty solid pack Pumpkin (not Pumpkin Pie Mix).
Using the can as your measuring cup, measure heavy cream into the sauce pan and stir to combine.
Add Splenda or the equivalent of your favorite artificial sweetener. Taste for sweetness and adjust to make yourself happy.
Add salt, vanilla, and cinnamon.
Stir to combine.
Add the softened gelatin to the sauce pan and heat just enough to melt the gelatin.
Ladle into 1/2 cup ramekins.
Chill till firm–about 2 hours or so.
I sometimes also add a cup of dried, unsweetened coconut, too.
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