Pumpkin and pumpkin seeds are high in fiber, which helps keep your insulin levels low and in turn may shrink fat cells. Good gourd.

Ingredients

　　Vegetable oil cooking spray

　　1 tablespoon pumpkin seeds

　　1 cup canned pumpkin

　　1/8 teaspoon cinnamon

　　Pinch of ground nutmeg

　　Pinch of ground cloves

　　2 egg whites

　　1/2 cup plus 1 tablespoon sugar, divided

　　1/4 cup reduced-fat sour cream

　　8 store-bought shortbread cookies

　　Heat oven to 325°F. Coat a baking sheet with cooking spray. Spread pumpkin seeds evenly on sheet; bake until golden, stirring once, about 25 minutes. In a bowl, mix pumpkin, cinnamon, nutmeg and cloves until smooth. In a second bowl, whip egg whites with an electric mixer until soft peaks form; add 1/2 cup sugar and whip until stiff peaks of meringue form. Gently fold pumpkin mixture into meringue until just combined. In a third bowl, combine sour cream and remaining 1 tablespoon sugar. In a food processor, pulse cookies into fine crumbs. In each of four 5-ounce glasses, divide and layer half of shortbread crumbs and half of pumpkin mousse; repeat layers. Top each with 1 tablespoon sweetened sour cream and sprinkle with pumpkin seeds; serve immediately.

Nutrition Per Serving

　　12 g fat

　　4 g saturated fat

　　55 g carbohydrates

　　3 g fiber

　　6 g protein per serving

　　#### Nutritional analysis provided by Self