Lo-Carb Mousse-Peanut Butter OR Chocolate

Lo-carb Mousse-peanut Butter Or Chocolate Recipe

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ann wilson


from Cindy Martel 9/18/2012

★★★★★ 1 vote
20 Min


tofu block, silken or soft
1 c
peanut butter, smooth
to taste
sweetener--i.e. splenda, stevia
1 pkg
cool whip
sugar-free maple syrup (i-hop is best)
sugar-free chocolate syrup

How to Make Lo-Carb Mousse-Peanut Butter OR Chocolate


  • 1Drain tofu and blend in blender till smooth.
  • 2Melt 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.
  • 3Add 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.
  • 4TO 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.
    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!

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About Lo-Carb Mousse-Peanut Butter OR Chocolate

Course/Dish: Puddings
Hashtags: #tofu, #coolwhip