I swear, having to eat the equivalent of hospital food is not fun at all. Yesterday I almost drank chocolate syrup out of the bottle, but at the very last moment I talked myself out of it and went groceries shopping. While getting canned tuna for my tuna/cucumber/mayo sandwiches, my eye fell on a can of sweet potato puree, which is primarily used for pie filling. I checked the label, and apparently sweet potatoes have either no or minimal fat. I like the taste, so I took a can home to see what I could do with it.
Today, it was experiment time. I poured in a small saucepan over medium heat about 1/4 cup of skim milk and the puree. Then, I checked on the pie filling recipe on the can for recommendations on spices, so I added nutmeg, ginger, vanilla in small dashes (about 1/4 teaspoon each), and about 1/4 cup sucralose (you can of course add white or brown sugar if you have it - i had none). I brought that to a simmer and then lowered the heat and let it uncover to reduce a bit. When it had reduced about 2 cm lower than it was when I poured it, I removed from the fire, poured it in another container and put it in the fridge for a couple of hours.
When I brought it out, it was still rather runny, so next time I'll just reduce it even more. At any rate, the taste was great, so I folded in about half a container of fat free whipped topping and chilled it some more. Not exactly mousse consistency, but it tasted damn good!