Rich and velvety pumpkin cheesecake mousse

Chef Anthony shows you how to make this guilt free cheesecake mousse, it’s low in sugar, but rich in flavor.

Recipe: Pumpkin Cheesecake Mousse Recipe

Ingredients

• ¾ cup pure pumpkin puree
• ¾ cup part-skim ricotta cheese
• 1 ½ Tbsp. maple syrup
• ½ tsp. cinnamon
• ½ tsp. vanilla extract
• 1 pinch of nutmeg (plus more for garnish)
• 1 pinch of salt
• ¼ cup plain Greek yogurt (for garnish)
• 2 Tbsp. almonds (chopped, for garnish)

Instructions

Combine pumpkin, ricotta cheese, maple syrup, cinnamon, vanilla extract, nutmeg, and salt in a small bowl; whip until fluffy and all ingredients are fully incorporated. Refrigerate at least 30 minutes prior to serving, to allow mousse to firm up. Serve individual portions topped with 1 Tbsp. plain Greek yogurt, chopped almonds, and a sprinkle of nutmeg.