{"id":1251,"date":"2018-11-28T22:54:27","date_gmt":"2018-11-28T22:54:27","guid":{"rendered":"https:\/\/maderatribustg.wpenginepowered.com\/?p=1251"},"modified":"2026-05-13T18:30:08","modified_gmt":"2026-05-13T18:30:08","slug":"fluffy-desserts-to-enjoy-during-the-holidays","status":"publish","type":"post","link":"https:\/\/maderatribune.com\/es\/fluffy-desserts-to-enjoy-during-the-holidays\/","title":{"rendered":"Fluffy desserts to enjoy during the holidays"},"content":{"rendered":"
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Being that I am currently exploring meals that are low carb, I started trying out various recipes that have come my way, especially ones for dessert.<\/p>

At Thanksgiving, I knew everyone else was going to be having various pies. I didn\u2019t want to be left out, so fixed myself a low carb pumpkin cheesecake mousse. I wasn\u2019t the only one who liked it, so I thought I would share some recipes for fluffy desserts, starting with the pumpkin one. Not all are sugar free. See my added note regarding the mousse, as I think it could be even better.<\/p>

I hope you had a nice Thanksgiving holiday and have many things to be grateful for.<\/p>

Pumpkin cheesecake mousse<\/strong><\/h2>

Low on carbs. I just used the plain liquid stevia.<\/em><\/p>

2 paquetes (de 227 g cada uno) de queso crema, a temperatura ambiente<\/strong><\/p>

1 can (15-oz.) pumpkin puree (not pie filling)<\/strong><\/p>

2 cups heavy cream<\/strong><\/p>

1\/4 cucharadita de sal<\/strong><\/p>

2 teaspoons pumpkin pie spice (or use cinnamon, ginger, nutmeg and cloves)<\/strong><\/p>

1 to 2 teaspoons pumpkin spice (or vanilla) liquid stevia<\/strong><\/p>

1 teaspoon vanilla extract<\/strong><\/p>

1. With a mixer, blend cream cheese and pumpkin puree until smooth. Add remaining ingredients and whip until whipped and fluffy, about 5 minutes. Taste and adjust sweetener, if desired.<\/p>

2. Pipe or spoon into serving dishes and chill at least 1 hour to set and thicken. Note: Mixture can also be served immediately if need be. Makes 12 servings. Net carbs 4 g per 1\/2-cup serving.<\/p>

Note: I haven\u2019t done any changes YET, but next time I make this I want to use only 1 package of cream cheese and only 1 cup of whipping cream, plus add more spice. I think it would be much improved with a more pronounced pumpkin flavor. And honestly, a recipe like this would be fine if real sugar were used.<\/p>

White chocolate mousse with fruit<\/strong><\/p>

1 cup heavy whipping cream<\/strong><\/p>

2 tablespoons sugar<\/strong><\/p>

3 ounces cream cheese, softened<\/strong><\/p>

3 ounces white baking chocolate, melted and cooled<\/strong><\/p>

2 cups blueberries, raspberries or strawberries<\/strong><\/p>

Additional berries, optional<\/strong><\/p>

1. In a mixing bowl, beat cream until it begins to thicken. Gradually add sugar, beating until stiff peaks form; set aside.<\/p>

2. In another bowl, beat cream cheese until fluffy. Add chocolate and beat until mixture becomes smooth.<\/p>

3. Fold in whipped cream. Alternate layers of mousse and berries in parfait glasses, ending with mousse. Garnish with additional berries if desired. Serve immediately or refrigerate for up to 3 hours. Makes 4 to 6 servings.<\/p>

Caramel fluff and toffee trifle<\/strong><\/p>

From Taste of Home Magazine.<\/em><\/p>

2 cups heavy whipping cream<\/strong><\/p>

3\/4 cup packed brown sugar<\/strong><\/p>

1 teaspoon vanilla extract<\/strong><\/p>

1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cube<\/strong><\/p>

1 cup milk chocolate English toffee bits<\/strong><\/p>

1. In a large bowl, beat cream, brown sugar and vanilla just until blended. Refrigerate, covered, 20 minutes. Beat until stiff peaks form.<\/p>

2. In a 4-quart glass bowl, layer one-third of each of the following: cake cubes, whipped cream and toffee bits. Repeat layers twice. Refrigerate until serving. Makes 12 servings.<\/p>

Chocolate mousse<\/strong><\/p>

8 ounces semisweet chocolate, coarsely chopped<\/strong><\/p>

1\/2 cup water, divided<\/strong><\/p>

2 tablespoons butter<\/strong><\/p>

3 egg yolks<\/strong><\/p>

2 tablespoons sugar<\/strong><\/p>

1 1\/4 cups heavy whipping cream, whipped<\/strong><\/p>

1. In a microwave, microwave the chocolate, 1\/4 cup water and butter until the chocolate and butter are melted; stir until smooth. Cool for 10 minutes.<\/p>

2. In a small heavy saucepan, whisk egg yolks, sugar and remaining water. Cook and stir over medium heat until mixture reaches 160 degrees F or is thick enough to coat the back of a metal spoon. Remove from heat; whisk in chocolate mixture.<\/p>

3. Set saucepan in ice and stir until cooled, about 5 to 10 minutes. Fold in whipped cream. Spoon into dessert dishes. Refrigerate for 4 hours or overnight. Makes 6 to 8 servings.<\/p>

Frozen berry fluff<\/strong><\/p>

2 cans (21-oz. each) raspberry or strawberry pie filling<\/strong><\/p>

1 can (14-oz.) sweetened condensed milk<\/strong><\/p>

1 can (8-oz.) crushed pineapple, undrained, optional<\/strong><\/p>

1 carton (12-oz.) frozen whipped topping, thawed<\/strong><\/p>

Fresh berries and mint, optional<\/strong><\/p>

1. In a mixing bowl, combine pie filling, milk and pineapple if using. Fold in whipped topping.<\/p>

2. Spread into an ungreased 13-by-9-inch pan. Cover and freeze for 8 hours or overnight.<\/p>

3. Remove from the freezer 10 to 15 minutes before serving. Cut into squares. Garnish each with berries and mint if desired. Makes about 12 servings.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

Being that I am currently exploring meals that are low carb, I started trying out various recipes that have come my way, especially ones for dessert. At Thanksgiving, I knew everyone else was going to be having various pies. I didn\u2019t want to be left out, so fixed myself a low carb pumpkin cheesecake mousse. […]<\/p>\n","protected":false},"author":18,"featured_media":39745,"comment_status":"closed","ping_status":"open","sticky":false,"template":"elementor_theme","format":"standard","meta":{"_acf_changed":false,"_angie_page":false,"page_builder":"","footnotes":""},"categories":[18],"tags":[38,40],"class_list":["post-1251","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lifestyle","tag-food","tag-health"],"acf":[],"_links":{"self":[{"href":"https:\/\/maderatribune.com\/es\/wp-json\/wp\/v2\/posts\/1251","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/maderatribune.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/maderatribune.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/maderatribune.com\/es\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"https:\/\/maderatribune.com\/es\/wp-json\/wp\/v2\/comments?post=1251"}],"version-history":[{"count":0,"href":"https:\/\/maderatribune.com\/es\/wp-json\/wp\/v2\/posts\/1251\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/maderatribune.com\/es\/wp-json\/wp\/v2\/media\/39745"}],"wp:attachment":[{"href":"https:\/\/maderatribune.com\/es\/wp-json\/wp\/v2\/media?parent=1251"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/maderatribune.com\/es\/wp-json\/wp\/v2\/categories?post=1251"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/maderatribune.com\/es\/wp-json\/wp\/v2\/tags?post=1251"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}