Fluffy desserts to enjoy during the holidays
Merelize/freerangestock.com/ Everyone will delight in a serving of rich chocolate mousse when it’s time to serve dessert.
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’t want to be left out, so fixed myself a low carb pumpkin cheesecake mousse. I wasn’t 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.
I hope you had a nice Thanksgiving holiday and have many things to be grateful for. Pumpkin cheesecake mousse
Low on carbs. I just used the plain liquid stevia. 2 packages (8-oz. each) cream cheese, room temperature
1 can (15-oz.) pumpkin puree (not pie filling)
2 cups heavy cream
1/4 teaspoon salt
2 teaspoons pumpkin pie spice (or use cinnamon, ginger, nutmeg and cloves)
1 to 2 teaspoons pumpkin spice (or vanilla) liquid stevia
1 teaspoon vanilla extract 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.
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. Note: I haven’t 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. White chocolate mousse with fruit
1 cup heavy whipping cream
2 tablespoons sugar
3 ounces cream cheese, softened
3 ounces white baking chocolate, melted and cooled
2 cups blueberries, raspberries or strawberries
Additional berries, optional 1. In a mixing bowl, beat cream until it begins to thicken. Gradually add sugar, beating until stiff peaks form; set aside.
2. In another bowl, beat cream cheese until fluffy. Add chocolate and beat until mixture becomes smooth.
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. Caramel fluff and toffee trifle
From Taste of Home Magazine. 2 cups heavy whipping cream
3/4 cup packed brown sugar
1 teaspoon vanilla extract
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cube
1 cup milk chocolate English toffee bits 1. In a large bowl, beat cream, brown sugar and vanilla just until blended. Refrigerate, covered, 20 minutes. Beat until stiff peaks form.
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. Chocolate mousse
8 ounces semisweet chocolate, coarsely chopped
1/2 cup water, divided
2 tablespoons butter
3 egg yolks
2 tablespoons sugar
1 1/4 cups heavy whipping cream, whipped 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.
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.
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. Frozen berry fluff
2 cans (21-oz. each) raspberry or strawberry pie filling
1 can (14-oz.) sweetened condensed milk
1 can (8-oz.) crushed pineapple, undrained, optional
1 carton (12-oz.) frozen whipped topping, thawed
Fresh berries and mint, optional 1. In a mixing bowl, combine pie filling, milk and pineapple if using. Fold in whipped topping.
2. Spread into an ungreased 13-by-9-inch pan. Cover and freeze for 8 hours or overnight.
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.
