Lo-Carb Mousse-Peanut Butter OR Chocolate
- 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
NOTE: For chocolate mousse, substitute 4 oz. Ghiradelli 100% chocolate for the peanut butter in the above directions.
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!