Monthly Archives: June 2014

Make Dessert and Eat It, Too: Pudding Mousse

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In my undying quest to find desserts that fit my healthy diabetic lifestyle, I decided to take one of the recipes my mother gave me for Pistachio Pudding Mousse and experiment with it for other flavors.  Particularly, I was looking to make the pudding mousse variations taste like other desserts because sometimes you’re just craving that flavor.  And because I’ve had some genuine success with re-creating those flavors in a different form, I thought I’d share those with you all.

Keep in mind, if you’re one of those “I can eat all the sugar I want and not die” people you can replace any of the sugar-free pudding mixes with their fully loaded versions…or you can just have the actual dessert I’m trying to re-create the flavor of here…lucky ducks.  I’m also certain you could pour any of these into a no-bake pie crust and make yourself a mousse pie.

You can use any variety of cream cheese (regular, fat-free, neufchatel), milk (skim, 1%, 2%, whole), and/or Cool Whip (original, sugar-free, fat-free, extra creamy) you want.

Mom’s Pistachio Pudding Mousse (the original and basic):

8 oz cream cheese, softened
1 cup cool whip (not an 8 oz tub…an actual measured cup…I usually do a heaping cup)
Sugar-Free Pistachio Jello Pudding Mix
2 cups milk

Place the cream cheese in the bowl of your mixer and beat on medium speed until smooth. I usually turn this on while I’m making the pudding. Set a timer for 5 minutes. In a separate bowl, whisk pudding mix with 2 cups of milk for first 2 minutes of the 5. I know it sounds long, but consider the muscles you’re building in your arm. Place bowl in the fridge for the remaining 3 minutes.  You want the pudding to be almost set, but not be actual pudding completely. Scrape the sides of the mixer bowl and continue beating cream cheese until the 3 minutes in the fridge are up. Add the pudding to the cream cheese and beat on medium until combined, scraping sides of bowl as needed. Add the cup of cool whip to the bowl and beat until combined. Pour into plastic container with a lid and refrigerate until ready to serve (at least an hour). Enjoy.

Lemon Blueberry Pudding Mousse (so far my favorite):

8 oz cream cheese, softened
1 cup cool whip
Sugar-Free Lemon Jello Pudding Mix
2 cups milk
1 tsp lemon extract, optional
Frozen blueberries

Prepare pudding mousse as directed above excluding the blueberries. Stir in the lemon extract, if using, right before you pour it into the container to refrigerate. You could use fresh lemon juice but keep in mind the more liquid you add to the recipe, the less mousse consistency it will have, which is why I went with extract instead. You could also probably add lemon zest. Add the blueberries to the top of each dessert dish when you are ready to serve.

Orange Creamsicle Pudding Mousse (seriously tastes exactly like one):

8 oz cream cheese, softened
1 cup cool whip
Sugar-Free Vanilla Jello Pudding Mix
Sugar-Free Orange Jello Gelatin Mix
2 cups milk

Prepare pudding mousse as directed above except whisk both the pudding mix and gelatin mix together with the 2 cups of milk. You’re not actually making the gelatin like you do the pudding. You’re just trying to get the orange flavoring into the mousse. I know it sounds weird, but trust me, it’s delicious, and it works.

Strawberry Cheesecake Pudding Mousse (first variation I tried which sparked the other ideas):

8 oz cream cheese, softened
1 cup cool whip
Sugar-Free Cheesecake Jello Pudding Mix
Sugar-Free Strawberry Jello Gelatin Mix
2 cups milk

Prepare pudding mousse as directed above in Pistachio variation and Orange Creamsicle recipe.

Tiramisu Pudding Mousse (this one took a couple experiments to get right):

8 oz cream cheese, softened
1 cup cool whip
Sugar-Free Chocolate Jello Pudding Mix
2 cups milk
2 tsp coffee extract

Prepare pudding mousse as directed above adding the extract as the last step like in the lemon blueberry variation. I tried this variation first by replacing the cream cheese with 8 oz mascarpone cheese, but the consistency and flavor wasn’t right. I also tried it using cold strongly brewed coffee, but the liquid also changed the consistency and didn’t give enough of a coffee/espresso flavor to it. So, cream cheese and coffee extract it is, and it worked like a charm.

Chocolate Peanut Butter Pudding Mousse (this one’s in the fridge right now chilling):

4 oz cream cheese, softened
1/2 cup creamy peanut butter
1 cup cool whip
Sugar-Free Chocolate Jello Pudding Mix
2 cups milk

Prepare pudding mousse as directed above in Pistachio variation except you need to beat the cream cheese and peanut butter together while you whisk the pudding mix with the milk. The 5 minutes will make the cream cheese and peanut butter light and fluffy. This is perfection on a spoon.  I almost licked the bowl.  If you’re feeling extra crazy chop up some sugar-free peanut butter cups and stir them in before serving.

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