Pumpkin Mousse

1 can (15 oz) pumpkin puree

1/2 cup lowfat sweetened condensed milk

4 pkts sugar substitute

1 tsp cinnamon

1/4 tsp ginger

1/4 tsp salt

1 pkt unflavored gelatin

2 tbsp water

2 cups thawed lowfat whipped topping

Combine pumpkin, milk, sugar substitute, cinnamon, ginger and salt; set aside. Combine gelatin and water in small microwave safe bowl; let set two minutes. Microwave on high 40 seconds to dissolve. Stir into pumpkin. Gently fold in whipped topping. Spoon into 8 small dessert dishes. Refrigerate for at least 1 hour.

1/8 recipe=155 cal/2 g. fat/2 g. fiber