KEY LIME MOUSSE
You know the taste…that fresh Key Lime Pie, tart and tangy, yet so sweet it makes your teeth hurt!
Well, here’s the filling and you’ll never miss the crust OR the sugar. It’s one of my older recipes and starts with no-sugar-added Sweetened Condensed Milk – and the rest practically makes itself.
1 recipe Sugar-Free Sweetened Condensed Milk (recipe follows)
1/2 cup lime juice (Key lime is best…photo below)
Grated zest of two limes
3 cups Splenda-sweetened whipped cream (1 1/2 cups unwhipped) OR one 8-ounce container Cool Whip, thawed
Graham cracker or sugar-free cookie crumbs for garnish
SF Sweetened Condensed Milk
4 tablespoons softened butter
3/4 cup Splenda
1 cup powdered milk (dry)
1/2 teaspoon vanilla
For sweetened condensed milk: Blend 1/3 cup boiling water, softened butter, powdered milk, and vanilla together with a hand mixer until thick and smooth. (I use it right away as this gets VERY thick when cold. If you do chill it, microwave for a couple seconds to lukewarm and stir. May need to thin by adding a couple tablespoons of milk.)
For mousse: Whip together sugar free sweetened condensed milk, lime juice, and lime zest. Fold in the whipped topping or whipped cream. Spoon into individual dessert dishes (or into a prepared crust.) Garnish with graham cracker crumbs. Makes six servings.
Per Serving: Calories 188; Protein 5 g; Fat 14 g; Carbs 8 g; Sugar 7 g; Sodium 160 mg
This brand – Nellie & Joe”s – is available in most grocery stores
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Made with whipping cream, this is not a low-fat dessert. But a few spoonfuls of this is Heavenly after a big meal or with some coffee in the evening of a special day.
Here it’s simply made into no-sugar-added and we’ll let the Fat Fairy deal with the extra calories the day after!
One 15-ounce can Libby’s 100% Pumpkin puree (NOT the sweetened pie filling)
3 cups heavy whipping cream, divided (see note)
3/4 cup Splenda Granular
1/2 teaspoon pumpkin pie spice (or 1/4 teaspoon cinnamon, 1/8 teaspoon ginger 1/8 teaspoon cloves)
1 tablespoon vanilla extract
Sugar free Murray’s Ginger Snaps, for garnish, if you can find them. (Or sprinkle with toasted pecans or simply dust with a little more cinnamon.)
Combine pumpkin, 1 cup cream, Splenda, and spice in a medium saucepan. Simmer over medium heat for 5 minutes, stirring frequently. Remove from heat and chill until completely cool. Whip remaining 2 cups of heavy cream and vanilla until soft peaks form. Fold into chilled pumpkin mixture. Spoon into your prettiest wine glasses and crumble ginger snaps over top just before serving. Makes approx. 12 one-half cup servings.
Note: This is best with real cream, but if desired, use 1 cup heavy cream cooked with the pumpkin and 3 cups thawed Cool Whip to fold into chilled mixture.
With whipping cream:
Per Serving: Calories 234; Protein 0 g; Fat 20 g; Carbs 12 g; Sugar 1 g; Sodium 42 mg
With Cool Whip:
Per Serving: Calories 152; Protein 1 g; Fat 11 g; Carbs 11 g; Sugar 1 g; Sodium 48 mg
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