2 (8-ounce) packages fat free cream cheese, at room temperature

1 (15-ounce) can pumpkin puree

2 cups low-fat milk

2 teaspoons pumpkin pie spice

2 teaspoons liquid stevia

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1) In a medium bowl, use a hand mixer to blend the cream cheese and pumpkin puree until smooth and well combined.

2) Add the milk, pumpkin pie spice, stevia, and vanilla, and continue to blend for 5 minutes more, or until the mixture is light and airy.

3) Place about ⅔ cup of mousse in each serving glass, and sprinkle the top with the cinnamon. Refrigerate until ready to serve.

Did you know? Pumpkin is an excellent source of beta-carotene, which is an antioxidant shown to attack damaging free radicals in the body and protect against cancer and heart disease. Other sources of beta-carotene include carrots and squash.

Per Serving (⅔ cup): Calories: 151 Total fat: 10g Sodium: 177mg Total carbs: 7g Fiber: 0g Sugar: 5g Protein: 6g

Post-Op Servings  ⅔ cup

Kent MS RDN CD, Sarah. Fresh Start Bariatric Cookbook: Healthy Recipes to Enjoy Favorite Foods After Weight-Loss Surgery . Rockridge Press. Kindle Edition.