This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Fat Free Chocolate Mousse
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- #17364
A sweet treat that cuts down on calories without sacrificing flavor. This dessert is easy to whip up and can be varied easily to include other flavors.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
1 comment
ingredients
1 container (8 ounce size) Cool Whip fat-free frozen whipped topping, thawed
1 package (8 ounce size) fat free cream cheese, softened
8 ounces fat-free sour cream
1 package (1 ounce size) fat free sugar free instant chocolate pudding mix
1 teaspoon vanilla extract
additional sugar or sugar substitute to taste (if needed)
directions
Combine the whipped topping, cream cheese, sour cream, pudding mix, and vanilla in a mixing bowl. Beat on medium speed with an electric mixer until blended. Add additional sweetener if desired. Cover the bowl and chill in the refrigerator for 2-3 hours before serving (or place in individual serving dishes and chill).
You can use other flavor pudding mix in this recipe to create variations.
nutrition data
169 calories, 0 grams fat, 19 grams carbohydrates, 8 grams protein per serving. This recipe is low in fat.
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reviews & comments
March 21, 2010
I broke a hand mixer trying this recipe too, and I've figured out what happened. The recipe calls for the instant pudding, and if you buy the larger container of instant pudding, it becomes so thick that it will break your mixer. I prefer the taste and texture of the cook and serve pudding, and since I've started buying that, the mousse isn't thick and jello-like anymore! I love this recipe!
This recipe calls for the smaller package of pudding mix (the 1 ounce size), not the large package which would make it a much thicker mixture.
I made this for the first time this past weekend, and my friends loved it. I have attempted to make it twice since then, and failed miserably! Failure 1: I changed brands of cream cheese and cool whip, and the mixture was so thick that it made my hand mixer break (and smoke...). Failure 2: I switched back to all original ingredients, and with my new mixer, the chocolate mousse became a thick gel type mixture like a cross between jello, thick pudding, and gelato (but not tasty!). Any idea what I'm doing wrong?? Do you need to let the cream cheese and cool whip get close to room temperature before blending? I know this is a good recipe, because the first time it was tasty... help!
Yes, both the cream cheese and cool whip state that they need to be softened or thawed.