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PUMPKIN PIE MOUSSE- BodyRipped Style

HAPPY THANKSGIVING

If you are among the Canadian Ripped Nation, then you are celebrating all things worth giving thanks this weekend.

 

One of mine……. IS YOU, so Thank you….. for real XO

 

Pumpkin flavours, muffins, cookies, pies, mousse and all other treats are coming in HARD this time of year…… So let’s take that PUMPKIN and work with it…….

 

Pumpkin Pie Mousse

BODY RIPPED PUMPKIN PIE MOUSSE

1 small can Pumpkin

2 scoops Vanilla Protein ( I use QUATTRO by Magnum Nutraceuticals)

5 packs Stevia

1 tsp Vanilla

1-3 tsp Pumpkin Pie Spice

1 tsp Cinnamon

1Tbsp Coconut Flour

1 Tbsp Plain non fat Greek Yogurt OR un sweetened Apple Sauce

1/3 C Almond milk

 

Mix all together and add what is needed to meet your desire ( stevia or spices)

Place in baking dish and Chill in fridge overnight (covered)

or bake @ 350 for 30-35 minutes for a firmer texture.

 

***CRUST OPTION***

Graham Crumbs + egg whites

Eye ball, it takes A LOT of crumbs to make a crust so start small, and just whisk with your fork until you reach enough to form your thin crust:)

This ENTIRE mousse WITHOUT crust is under 300 calories

YUP

Enjoy with NO guilt my loves….. and be Thankful

~Ky


3 responses to “PUMPKIN PIE MOUSSE- BodyRipped Style”

  1. MzSlyde

    Wow – This looks yummy.
    I am going to have to sub wheat flour for the coconut flour though. I think it will be just fine that way.
    Thanks for sharing this recipe. I am definitely going to try it. I LUV LUV LUV Pumpkin.

    1. Sophie Kirchoff

      Hey Kyla! Just make sure you use less almond milk because coconut flour is super absorbent and if you use a different flour, the mixture will be too wet and liquidly.

    2. Sophie Kirchoff

      Sorry. I didn’t mean to say “Hey, Kyla.” I meant to say “Hey, MzSlyde.”

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