Mini Pumpkin Parfaits

Makes 12 “mini” parfaits

1/3 c. Pasteurized egg whites, room temperature

¼ c. granulated sugar

¼ c. Light Brown Sugar

1 tbsp. (1 packet) Unflavored Knox gelatin

¾ c. Nonfat (skim) Canned Evaporated Milk

1 ¾ c. (1 – 15 oz. can) solid packed Pumpkin (not Pumpkin Pie Filling)

½ c. Breakstone Light or Reduced Fat Sour Cream

½ tsp. freshly grated orange zest

1 tbsp. Cinnamon

1 tsp. Vanilla extract

16 ea. Nabisco or other brand Gingersnaps, processed to crumbs

1. Beat egg whites in glass (or bowl other than plastic) until foamy peaks form. Slowly add sugar, while beating on high, until stiff peaks form.
2. In 2 qt. mixing bowl, mix brown sugar and gelatin together. In small saucepot heat milk to the boiling point and pour over gelatin mixture, stirring to dissolve. Add all remaining ingredients, except Gingersnap crumbs, to the 2 qt. bowl and beat on low speed until combined.
3. Gently fold egg whites into pumpkin mousse mixture with a rubber spatula
4. Layer ½ tbsp. crumbs, then 1 oz. mousse then ½ tbsp. crumbs, then 1 oz. mousse in dessert glasses. Cover and chill until ready to serve.

Optional: Fat Free Whipped Topping and a whole Gingersnap cookie garnish

Alexa Bosshardt, MPS, RD, LD/N is a Culinary Nutritionist with FitCulinary, LLC who has over 30 years experience developing recipes and new products and providing nutrition support to restaurant chains and food manufacturers. alexa@fitculinary.com