1tofu block, silken or soft
1 cpeanut butter, smooth
to tastesweetener--i.e. splenda, stevia
1 pkgcool whip
·sugar-free maple syrup (i-hop is best)
·sugar-free chocolate syrup
How to Make Lo-Carb Mousse-Peanut Butter OR Chocolate
- Drain tofu and blend in blender till smooth.
- Melt peanut butter on low heat. Add sweetener to taste. Make it extra sweet because once the mixture is chilled it will not taste as sweet.
- Add melted peanut butter to blender and blend again. If too dry, add almond milk (or dairy milk) just to blend. Empty into a serving bowl and cool.
NOTE: For chocolate mousse, substitute 4 oz. Ghiradelli 100% chocolate for the peanut butter in the above directions.
- TO SERVE:
For the peanut butter mousse, top with Cool Whip and salted peanuts and drizzel with sugar-free maple syrup on top.
For the chocolate mousse, top with Cool Whip and drizzle sugar-free chocolate syrup (Hershey's tastes best) or sprinkle powdered cocoa on top.
- EXTRA FUN:
Place mixture in baggie and cut off one point to use as a "frosting bag". Squeeze out little "kisses" sized pieces onto parchment paper on a cookie sheet and freeze. When frozen, remove and place in a bowl in the freezer. Pop in your mouth frozen when you get a craving--Just like ice cream dots! YUM!