PEANUT BUTTER MOUSSE
1/2 cup heavy cream
1 1/2 teaspoons sugar free instant vanilla pudding mix
4 ounces cream cheese
1/4 cup natural peanut butter
1/2 teaspoon vanilla
1/2 cup granular Splenda or equivalent liquid Splenda
In a small deep bowl, beat the cream and pudding mix with an electric mixer on high speed until thick and fluffy. Place the cream cheese and peanut butter in another small bowl. Microwave on HIGH power about 20 seconds to soften slightly. Add the vanilla and Splenda to the cream cheese and peanut butter then beat with the mixer until fluffy (no need to clean off the beaters from the whipped cream). Gently fold in about half of the whipped cream. Fold in the remaining cream until no streaks of white remain. Serve at once (see my update below).
Makes 4 small servings
Do not freeze
With granular Splenda:
Per Serving: 306 Calories; 28g Fat; 6g Protein; 8g Carbohydrate; 1g Dietary Fiber; 7g Net Carbs
With liquid Splenda:
Per Serving: 294 Calories; 28g Fat; 6g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
This is based on the peanut butter filling in my Drumstick Treat dessert, but I used Whipped Topping instead of plain whipped cream. It's very rich and quite good, but I think it might be slightly better if you can find unsalted natural peanut butter. The mousse is a tad salty from the peanut butter and the cream cheese, but it's not bad.
UPDATE: I tried some after it had chilled a while and the consistency has changed. It's no longer fluffy and mousse-like. It has gotten quite firm, almost like a soft fudge. So, if you want fluffy mousse, I suggest eating this right after you make it. It's still good when it's firm, but I liked it better the way it was just after it was made.
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