lo-carb mousse-peanut butter or chocolate

How To Make lo-carb mousse-peanut butter or chocolate

• 1

  Drain tofu and blend in blender till smooth.
• 2

  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.
• 3

  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.
• 4

  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.
• 5

  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!
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