One evening, after jonesing majorly for some frozen yogurt, I decided to try something new. I had a cup of plain, non-fat Greek yogurt in my refrigerator and just enough pumpkin mixture left to make a fast and easy Pumpkin Mousse. I simply combined the pumpkin, some cinnamon, a little Splenda, and my Greek yogurt into a freezer-safe container. I popped it in the freezer for about 10 minutes (although it could have stayed in longer). When I took it out, it was a wonderful, thick consistency and even caused my boyfriend’s head to turn. I let him try the first bite and was shocked to get his approval.  (Side note: When I make a traditional dish healthy and Alex says it’s good, that means I’ll love it.) When it was my turn to dig in, I was so pleased to find it tasted as close to the real deal as I’ve ever had.