DIARY OF A CHEF AT HOME
a collection of holistic nutrition tips & tricks, plus many of Food on the Table's favourite recipes
I will admit that I'm not big into baking. I often prefer to go with no-bake desserts and snacks because they're easier and depending on the ingredients, raw deserts are often more nutrient dense.
I can't say that this particular dessert is something you should eat on the reg, however, I do highly recommend you do make it on a special occasion! This can be made into a sugar free dessert by using a sugar alternative like stevia, erythritol and/ or monk fruit. I used Swerve (fermented sugar - erythritol) which has the sweetness of sugar without the effects on blood sugar.
Adapt this recipe to whatever your nutritional needs are and please....enjoy it because it's delicious!!
Spiced Pumpkin Cheesecake Mousse
1 x 8 ounce package cream cheese, room temperature
1 x 14 ounce canned pumpkin
2 cups heavy cream
1/4 cup maple syrup (or natural sweetener or sugar alternative. I used Swerve)
1.5 teaspoons vanilla extract
1.5 teaspoons cinnamon powder
1 teaspoon ginger, ground
1/4 teaspoon grated nutmeg
1/4 teaspoon clove, ground
One of my great joys in life is cooking! As a Registered Holistic Nutritionist (RHN) & food lover I continue to explore the balance between healthy, traditional food preparation and tasty dishes.
Check out my new COOKBOOK! Planting Seeds of Nourishment with over 40 whole-foods based recipes and tons of nutrition info!