Gingerbread Mousse with Whipped Cream

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Gingerbread Mousse with Whipped Cream

Prep: 15 minutes plus chilling • Serves: 4

1/2 cup smooth almond butter
3 tablespoons strained canned unsweetened coconut milk
2 tablespoons maple syrup
2 teaspoons pumpkin pie spice
1-1/2 teaspoons molasses
1/2 teaspoon vanilla extract
1/2 cup chickpea liquid (from 15.5-ounce can low sodium chickpeas)
1/4 teaspoon cream of tartar
1/3 cup frozen whipped topping, thawed
1 tablespoon crushed graham crackers

1.In medium bowl, whisk almond butter, coconut milk, syrup, pumpkin pie spice, molasses and vanilla extract until smooth.

2.In separate medium bowl, with mixer on high speed, whip chickpea liquid and cream of tartar 5 minutes or until stiff peaks form; gently fold into coconut milk mixture. Divide mousse into four (4-ounce) glasses; refrigerate 1 hour.

3.Top mousse with whipped topping; sprinkle with graham crackers.

Approximate nutritional values per serving:
238 Calories, 19g Fat (5g Saturated), 0mg Cholesterol, 112mg Sodium,
21g Carbohydrates, 3g Fiber, 13g Sugars, 12g Added Sugars, 7g Protein

Dietitian’s Dish:
The liquid from chickpeas (aquafaba) contains trace amounts of B vitamins, folate, iron, phosphorus, and healthy fats like linoleic and oleic acids. When whipped with cream of tartar it’s a vegan alternative to whipped cream or meringue.