Fluffy mousse made with pumpkin spice Greek yogurt is a great way to end a fall day. Serve with a spiced cookie.
Holy food coma. Peabody has outdone herself giving Kita and I a foodie/root beer tour of Seattle and I’m not sure if I will ever be hungry again. Doughnuts, fresh Greek yogurt, burgers, lab-style cocktails, Greek food, short ribs, bread pudding, and more pastries galore. I even spent $100 on root beer yesterday, 43 bottles of root beer that I somehow didn’t already have in my collection of 108. Yea, I think I made that root beer store owner’s day. Eventually I plan to post some pictures recapping this adventure but for now let’s take a gander at some mousse. Pumpkin spiced Greek yogurt mousse in fact decorated with chocolate dipped speculoos cookies made out to look like graves because Halloween is this Friday.
One year ago: Chocolate Pumpkin Pancakes
Three years ago: Halloween Brownie Roll Out Cookie Sandwiches
PUMPKIN SPICE GREEK YOGURT MOUSSE
1 cup (1/2 pint) heavy whipping cream
1/2 cup powdered sugar, divided
8 oz. cream cheese, Neufchatel, or mascarpone, room temperature
2-3 tsp honey
1 (5.3 oz.) container Chobani pumpkin spice Greek yogurt *
Biscoff or speculoos cookies, far garnish
- In a large bowl, add whipping cream and 1/4 cup sugar. Mix until it has stiff peaks. Set aside.
- Into another large bowl, add cream cheese & 1/4 cup sugar and beat together until creamy. While it’s mixing add in a few teaspoons of honey. Taste and check for sweetness, if you like it sweeter add more.
- Add the Greek yogurt to the cream cheese mixture and mix until combined well. With a spatula, gently fold the whipped cream into the cream cheese mixture. Spoon into four individual ramekins, then cover with plastic wrap and refrigerate for at least 30 minutes or until mixture is set up.
- Top with cookies before serving.
* Can’t find pumpkin spice Greek yogurt? Substitute with plain or vanilla and add pumpkin puree and pumpkin pie spice to taste.
Source: Adapted from my Nutella Mousse.