LIGHT PINEAPPLE MOUSSE
A friend gave me this recipe. It was based on a Weight Watchers recipe. It's a sweet dessert that the whole family loved This recipe is not lactose free but can be made gluten free if you use GF ingredients
Provided by Jubes
Categories Dessert
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Refrigerate the evaporated milk to make it as cold as possible.
- Combine the juice, water and jelly crystals. Microwave for one minute, stir and leave to cool.
- Pour the evaporated milk into a small mixing bowl and beat until very thick. Add the cream cheese and continu beating.
- Gradually add the jelly and continue to beat until the mixture is very thick.
- Fold in the pineapple pieces.
- Place the mousse into 4 individual serving dishes and refrigerate for about an 1 1/2 or until set.
Nutrition Facts : Calories 109.9, Fat 6.5, SaturatedFat 3.6, Cholesterol 21, Sodium 120.6, Carbohydrate 11.4, Fiber 0.5, Sugar 7.8, Protein 3.4
LIGHT BUTTERSCOTCH PINEAPPLE MOUSSE
Make and share this Light Butterscotch Pineapple Mousse recipe from Food.com.
Provided by _Pixie_
Categories Dessert
Time 10m
Yield 5 serving(s)
Number Of Ingredients 4
Steps:
- Mix the crushed pineapple with juice and the butterscotch pudding mix until well combined.
- Fold in the cool whip until well blended.
- Spoon into dessert dishes (if desired garnish the top with sliced strawberries that have been sweetened with Splenda) and refrigerate until ready to serve.
Nutrition Facts : Calories 64.6, Fat 0.1, Sodium 1.1, Carbohydrate 16.9, Fiber 0.9, Sugar 15.6, Protein 0.5
BUTTERSCOTCH MOUSSE
Make and share this Butterscotch Mousse recipe from Food.com.
Provided by aHomeInMi
Categories Dessert
Time 10m
Yield 1/2 cup each, 6 serving(s)
Number Of Ingredients 6
Steps:
- Beat milk & pudding mix til thick.
- fold in rest of ingredients & serve immediately or refrigerate til ready to serve.
- wonderful with Pepridge Farms Chessmen cookies.
Nutrition Facts : Calories 374.1, Fat 24.5, SaturatedFat 11.5, Cholesterol 1.6, Sodium 115.6, Carbohydrate 37, Fiber 4.5, Sugar 27.8, Protein 7.3
BUTTERSCOTCH MOUSSE
Move over, chocolate mousse. This new taste sensation is made with butterscotch chips and soymilk.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 10m
Yield 6
Number Of Ingredients 7
Steps:
- In 1-quart saucepan, place 1 tablespoon soymilk and the butterscotch chips. Heat over low heat, stirring constantly, until chips are melted and mixture is smooth. Cool slightly.
- Meanwhile, in medium bowl, beat 3/4 cup soymilk and the pudding mix with wire whisk until mixture is blended and thickened. Stir in melted chip mixture until well blended. Fold in 2 cups whipped topping.
- To serve, spoon into individual dessert dishes; serve immediately or refrigerate until serving time. Just before serving, top with banana slices and additional whipped topping.
Nutrition Facts : Calories 130, Carbohydrate 27 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 20 g, TransFat 0 g
BUTTERSCOTCH MOUSSE
This recipe comes from the Physicians Committee for Responsible Medicine in Washington, D.C. I haven't tried it yet, but it sounds good and I love dates!
Provided by LSUgirl
Categories Dessert
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a food processor, grind the cashews approximately 2 minutes until they are the consistency of ground meal. Add the dates and process 1 minute or until you reach a pasty consistency.
- Gradually add the water and blend until smooth and creamy. Add the nutmeg, cinnamon, and butterscotch extract and process a couple more seconds until completely blended.
- Serve in chilled glasses layered with slices of kiwi.
Nutrition Facts : Calories 394.3, Fat 16.7, SaturatedFat 3.2, Sodium 224.8, Carbohydrate 61.6, Fiber 8.2, Sugar 40.2, Protein 7.7
CHILLED PINEAPPLE MOUSSE WITH PISTACHIOS
Light and creamy, yet still refreshingly summery, this pineapple mousse with pistachios and lime sabayon comes in beautiful shades of green.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 16
Steps:
- Make the crust: Place pistachios in a food processor, and pulse until coarsely chopped. Reserve 1/4 cup, and place in a small bowl. Continue to pulse remaining pistachios until fine crumbs form, and transfer to a large bowl. Pulse graham crackers until large crumbs form (about 1 1/3 cups). Add graham cracker crumbs to pistachios and mix well. Stir in granulated sugar, salt, and butter until well combined. Pat crumb mixture into bottom of an 8-cup, 3- to 4-inch-deep souffle dish. Crust should be about 1 inch thick.
- Make the mousse: Make a collar for the dish by folding a 24-inch-long piece of parchment into a quadruple-thick strip about 4 inches wide. Wrap very tightly around rim of dish, and secure with tape, making sure there are no gaps between dish and parchment. The collar should come at least 3 inches above the top of dish. Place dish in refrigerator.
- Drain pineapple in a sieve, reserving syrup. You will need a scant 4 cups fruit and 2 3/4 cups syrup. (Add enough canned pineapple juice to syrup to reach that amount.) Pulse 1 cup pineapple chunks in a food processor until a coarse puree forms.
- Place gelatin in a medium bowl. Pour 1 cup pineapple syrup over gelatin, and let stand until softened, about 5 minutes. Pour boiling water over gelatin, and stir until smooth. Stir in lemon zest and juice, and the remaining 1 3/4 cups pineapple syrup.
- Prepare an ice-water bath. Beat cream cheese with a mixer until soft and smooth, about 3 minutes. Beat in sour cream and 1 cup confectioners' sugar until smooth. Slowly whisk in gelatin mixture until incorporated. Fold in pineapple chunks and puree.
- Whisk cream with remaining 1/4 cup confectioners' sugar until medium-soft peaks form. Fold into cream cheese mixture. Place bowl in ice-water bath. Stir until slightly thickened, but still pourable, and pineapple chunks no longer fall to the bottom, about 10 minutes. Using a rubber spatula, carefully scrape the bowl while stirring to chill mousse evenly.
- Place dish on a baking sheet, and pour mousse mixture into the dish, spooning in pineapple chunks. Gently smooth the top. Refrigerate until set, at least 2 hours (or overnight).
- Sprinkle the mousse with reserved 1/4 cup pistachios. Carefully remove collar from dish. Turn spoonfuls of mousse onto plates and serve with lime sabayon on the side.
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