|1 cup||Canned pumpkin puree|
|½ cup, plus 1 tablespoon ||Sugar, divided|
|¼ cp||Reduced-fat sour cream|
|Oat Cuisine Ginger Pecan Gourmet Granola|
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 ½ 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 each of four 5-ounce glasses, divide and layer half of Ginger Pecan Granola and half of pumpkin mousse; repeat layers.
Top each serving with 1 tablespoon sweetened sour cream and sprinkle with granola.