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This could not be simpler. A light mousse/cheesecake, any flavour you want to make it.
200g Philadelphia full fat soft cheese (3.2g carb x100g)
1 packet sugar free jelly crystals whatever flavour you fancy (0.2 carbs)
60ml (1/4 cup) double cream (.5 carbs)
How To Prepare:
Double line a high sided dish with clingfilm.
Put the kettle on. Make up the jelly with 200ml boiling water.
In a blender place the cream cheese and cream. Blend slowly for 10 secs then slowly pour in the jelly mixture. Turn blender to high for 20 secs to make the mixture light and fluffy.
Pour into lined dish and refrigerate until set (about 2 hour). When set turn out onto a plate and carefully peel away the film. Pipe some extra whipped cream rosettes onto the mousse/cheesecake and decorate with appropriate fruit to jelly flavour.
Number of Servings:
Makes 4 generous servings
Carbs per serving - include all nutritional information if known:
About 1.75 for the mousse add a bit for decorative cream and fruit
Would you recommend the product? No |
Price you paid?: None indicated
| Rating: 6
Positive aspects of the product (pros):
It was OK. Not bad...but I wouldn't call it mousse. It was simple...but messy, too. Little drops of jello spatter can & will find their way your light colored clothing. It seems to set up a little faster than jello alone, so the wait time is favorable. You can make it before you start dinner & it is ready before bed. If I tried it again, I will use a little less cream cheese to keep the flavor lighter.
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