Roy’s Light Pumpkin Mousse Tartlets

60 servings      1 Better Balance Bite/WW Point for up to 2

Calories 19      Fat 0.5g   Sat. Fat 0.4g   Protein 0.8g   Carbs 2.9g   Fiber 0.1g   Sugars 0.1g

Ingredients

· 4 (15-count) pkg. of mini phyllo shells, frozen (60 shells total) (see notes)

· 1 - 8 oz tub of zero-sugar OR fat-free whipped topping

· 3/4 cup pumpkin puree (NOT pumpkin pie mix/filling!)

· 1/2 cup almond (or your preferred) milk

· 1 oz pkg. instant sugar-free butterscotch pudding mix (see notes)

· 1 serving (35-40g) vanilla protein powder (see notes)

· 1 tsp pumpkin pie spice

Directions 

1. Remove the phyllo shells from the freezer to let them thaw as you make the filling.

2. In a medium bowl, first whisk together the whipped topping and pumpkin until it is a uniform pale orange color.

3. Add the almond milk and carefully whisk it into the topping mixture.

4. Carefully whisk in the pudding mix, protein powder, and pumpkin pie spice until fully integrated.

5. Using 2 spoons, transfer the filling to the 60 phyllo shells, roughly 1 tablespoon each.

6. Refrigerate until set and chilled, about 1-2 hours. Serve!

Notes

· Change up the pudding mix and protein powder to make whatever combination you prefer! I used butterscotch pudding for a caramel note and vanilla protein powder to tone it down slightly and let the pumpkin shine.

· You can put this into 8 - 4 oz ramekins instead and each should be 3 bites/points.

· You could also put this into a graham cracker crust, though you may want to freeze it for 1/2 hour before serving to make slicing it easier.