LOW-CARB NO-BAKE BUTTERMINT CHEESECAKE MOUSSE

[lilbluebird]

LOW-CARB NO-BAKE BUTTERMINT CHEESECAKE MOUSSE


Nutrition Information

• Yields: 5 servings
  
• Serving size: 1/5 of recipe
  
• Calories: 303
  
• Fat: 32
  
• Saturated fat: 14
  
• Trans fat: 0
  
• Carbohydrates: 2
  
• Sugar: 2
  
• Sodium: 155
  
• Fiber: 0
  
• Protein: 3
  
• Cholesterol: 80
  

Prep time: 5 mins Total time: 5 mins

INGREDIENTS

• 8 oz (227 g) full-fat organic cream cheese
  
• 1 tablespoon unsalted grass-fed butter, melted
  
• 1 teaspoon granulated stevia (more or less to taste; or use your sweetener of choice)
  
• 1 teaspoon pure vanilla extract
  
• 1/2 teaspoon pure mint extract (more or less to taste; see Note)
  
• 3/4 cup (180 ml) heavy cream
  

INSTRUCTIONS

1. Unwrap the cream cheese, place it in a large bowl, and microwave on high for 30 seconds to soften it. Add the melted butter, stevia, vanilla extract, and peppermint extract, and beat with a handheld electric mixer until smooth.
   
2. Beat the heavy cream to stiff peaks in a medium bowl.
   
3. Beat 1/4 of the whipped cream into the cream cheese mixture until smooth. Use a rubber spatula to fold in the remaining whipped cream 1/4 at a time.
   
4. Transfer to 5 individual glasses or bowls. Serve or cover and keep refrigerated up to 3 days before serving. (Note that the mousse will stiffen a bit as it chills, but isn’t too stiff to eat cold.)
   

NOTES

Mint Extract: You can use either peppermint or spearmint extract here, based on your preferences or what’s available.

Salt: I normally add a pinch of sea salt to most recipes I make (even dessert), but I find that this recipe doesn't need it because most commercially-available cream cheese is slightly salty.

Garnish Ideas: Finely powdered dried mint (or mint tea) and/or stevia-sweetened chocolate chips.


From: http://www.tasteaholics.com