COFFEE & CREAM MOUSSE
1 cup heavy cream
1 teaspoon instant coffee granules
1/4 cup granular Splenda or equivalent liquid Splenda
1 teaspoon vanilla extract
1 tablespoon sugar free instant vanilla or white chocolate pudding mix
Pour the cream into a large mixing bowl. Gently stir in the instant coffee until dissolved. Gently stir in the Splenda and vanilla. Gradually whisk in the pudding mix until no longer grainy, then briskly whisk until thick. Chill well before serving.
Makes 4 servings
Can be frozen
With granular Splenda:
Per Serving: 221 Calories; 22g Fat; 1g Protein; 5g Carbohydrate; 0g Dietary Fiber; 5g Net Carbs
With liquid Splenda:
Per Serving: 215 Calories; 22g Fat; 1g Protein; 3g Carbohydrate; 0g Dietary Fiber; 3g Net Carbs
This is another variation of the Butter Mint Mousse that I made yesterday. You can vary the flavor slightly by using flavored instant coffee like I did. I used a chocolate flavored coffee (Taster's Choice). If the coffee you're using is strong, you may want to adjust the amount of sweetener a little.
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