Dessert: Pumpkin Mousse Trifle

Recipe by Marissa Goldberg Pumpkin and pumpkin seeds are high in fiber, which helps keep your insulin levels low and in turn may shrink fat cells. Good gourd.

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Pumpkin Mousse Trifle

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

Vegetable oil cooking spray
1 tablespoon pumpkin seeds
1 cup canned pumpkin
1/8 teaspoon cinnamon
Pinch of ground nutmeg
Pinch of ground cloves
2 egg whites
1/2 cup plus 1 tablespoon sugar, divided
1/4 cup reduced-fat sour cream
8 store-bought shortbread cookies

Instructions

Heat oven to 325 °F. Coat a baking sheet with cooking spray. Spread pumpkin seeds evenly on sheet; bake until golden, stirring once, about 25 minutes. In a bowl, mix pumpkin, cinnamon, nutmeg and cloves until smooth. 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. In a third bowl, combine sour cream and remaining 1 tablespoon sugar. In a food processor, pulse cookies into fine crumbs. In each of four 5-ounce glasses, divide and layer half of shortbread crumbs and half of pumpkin mousse; repeat layers. Top each with 1 tablespoon sweetened sour cream and sprinkle with pumpkin seeds; serve immediately.

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