Pumpkin Mousse recipe

As promised,

Diet Pumpkin Mousse

1 28-30oz can of Pumpkin (not pumpkin pie mix)

1 14oz can of low fat or fat free evaporated milk

2 large eggs

vanilla

splenda

pumpkin pie spices

Preheat oven to 350 degrees. Spray a brownie pan with (8x8 or 9x9) with Pam.

Beat pumpkin, milk and eggs with whisk or an immersion blender until very well blended, add vanilla, splenda and pumpkin pie spices to taste. Mix until incorporated.

Pour into prepared baking pan and bake for about 60 minutes or until a toothpick comes out dry when insterted into the center.

Today I had lots of energy, must have been my Go-lite daylight simulator working. I worked all day and then cleaned out the closets in our back room. I made dinner from a recipe in an old Weight Watchers cookbook. Braised chicken with peanut sauce. Larry thought it was very good.

I also made kasha with onions and steamed broccoli. As usual with a Weight Watchers recipe, I need to turn up the heat and I added hot sauce to the dish.

The peanut sauce is tomato based. It has a cup of chicken soup and 1/4 cup of peanut butter in it.

Every night, just about when Larry is finished eating Sammy goes over to him, looks up and meows. Tonight he didn't disappoint us. It's so cute, the first few meows are loud, but then he seems to give up and just opens his mouth and goes through the motions of meowing.

Larry then is supposed to pet him.

Tomorrow is Zumba and Spin, still working on the menu.