Butterscotch Mousse Food
BUTTERSCOTCH MOUSSE
Move over, chocolate mousse. This new taste sensation is made with butterscotch chips and soymilk.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 10m
Yield 6
Number Of Ingredients 7
Steps:
- In 1-quart saucepan, place 1 tablespoon soymilk and the butterscotch chips. Heat over low heat, stirring constantly, until chips are melted and mixture is smooth. Cool slightly.
- Meanwhile, in medium bowl, beat 3/4 cup soymilk and the pudding mix with wire whisk until mixture is blended and thickened. Stir in melted chip mixture until well blended. Fold in 2 cups whipped topping.
- To serve, spoon into individual dessert dishes; serve immediately or refrigerate until serving time. Just before serving, top with banana slices and additional whipped topping.
Nutrition Facts : Calories 130, Carbohydrate 27 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 20 g, TransFat 0 g
BUTTERSCOTCH MOUSSE
This recipe comes from the Physicians Committee for Responsible Medicine in Washington, D.C. I haven't tried it yet, but it sounds good and I love dates!
Provided by LSUgirl
Categories Dessert
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a food processor, grind the cashews approximately 2 minutes until they are the consistency of ground meal. Add the dates and process 1 minute or until you reach a pasty consistency.
- Gradually add the water and blend until smooth and creamy. Add the nutmeg, cinnamon, and butterscotch extract and process a couple more seconds until completely blended.
- Serve in chilled glasses layered with slices of kiwi.
Nutrition Facts : Calories 394.3, Fat 16.7, SaturatedFat 3.2, Sodium 224.8, Carbohydrate 61.6, Fiber 8.2, Sugar 40.2, Protein 7.7
BUTTERSCOTCH MOUSSE
Make and share this Butterscotch Mousse recipe from Food.com.
Provided by aHomeInMi
Categories Dessert
Time 10m
Yield 1/2 cup each, 6 serving(s)
Number Of Ingredients 6
Steps:
- Beat milk & pudding mix til thick.
- fold in rest of ingredients & serve immediately or refrigerate til ready to serve.
- wonderful with Pepridge Farms Chessmen cookies.
Nutrition Facts : Calories 374.1, Fat 24.5, SaturatedFat 11.5, Cholesterol 1.6, Sodium 115.6, Carbohydrate 37, Fiber 4.5, Sugar 27.8, Protein 7.3
BUTTERSCOTCH PUMPKIN MOUSSE
Guests savor every creamy, spoonful of this spiced autumn dessert. It tastes so good, no one guesses that it's actually low in fat. -Patricia Sidloskas, Anniston, Alabama
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, cinnamon, ginger and allspice; fold into pudding. Fold in 1/2 cup whipped topping. , Transfer to individual serving dishes. Refrigerate until serving. Garnish with remaining whipped topping. Sprinkle with coarse sugar if desired.
Nutrition Facts : Calories 95 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 351mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 1g fiber), Protein 4g protein.
BUTTERSCOTCH MOUSSE PIE
Steps:
- Preheat the oven to 350°F.
- Combine the tofu, cashew butter, rice syrup, butterscotch, and vanilla in a food processor and process until creamy and completely smooth. Pour the mixture into the crust.
- Combine the chocolate chips and rice milk in a small saucepan and heat gently. Whisk together until smooth. Or, combine the chocolate chips and rice milk in a small bowl, heat in a microwave for about 45 seconds or until melted, then whisk together.
- Drizzle the melted chocolate over the top of the pie. Using a spoon, gently create swirl patterns.
- Bake for 40 to 45 minutes, or until the pie feels set in the center. Cool completely, then serve. If time allows, chill before serving.
- nutrition information
- Calories: 392
- Total Fat: 20g
- Protein: 10g
- Carbohydrates: 46g
- Fiber: 1g
- Sodium: 260mg
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