Saturday, November 10, 2012

Low Cal Sugar Free Mint Delight

In my travels on Pinterest I came across Whipped Coconut Cream. Never heard of it. So I looked at it and instantly pinned it. How cool....!!!! I like the thought of a lower cal cream and it is so easy to make. 

I have also been thinking about mint - a lot....!!!! So wanted to do something with mint for this mini dessert. Why do I say mini - coz I was only able to make two full mini desserts. These cups are small. Really small. You can only get about 3-4 Tbs in to them so you have to be careful what and how much you put in so you get all the yummy layers - of course depending on what you do. 

First you start with you Coconut Milk. No not a can of Coconut Cream - MILK. Why...??? Coconut milk develops a 'cream' on top when not shaken....SOOOOOOO.......what you have to do is - refridgerate overnight. I used this brand but must stay next time I will try a different brand as it did not yield as much cream as I would have liked. 

 After leaving in the fridge overnight - in my case a week (coz I couldn't figure out what to use it with) - you open the lid carefully and scoop out the cream on top.
 Sorry about lack of photos on this one but I whipped my cream with some Natvia (sweetener). So yummy. Think I used about 1 tablespoon as I didn't want it too sweet. Add some green colouring and peppermint essence (which I got from my local supermarket) and whip until to your tastes. I kept adding more and more essence coz I wanted to get a very minty flavour. This dessert has Jello-O Chocolate Fat Free & Sugar Free Pudding (from the US) so to substitute this you just need to use Weight Watcher Chocolate Mousse as it makes enough to fill two little cups. 

I love the Coconut cream but you would have to adjust to the different flavour to normal whipping cream. Totally yummy. Give it a go. No guilt mini dessert. 

Low Cal Sugar Free Mint Delight
1 pkt of WW instant Chocolate Mousse
125ml skim milk

1 x 400ml can of Coconut milk, chilled in fridge overnight
Peppermint essence
1 -2 Tbs Natvia
Green food colouring

2 mini dessert cups

Whip the Mousse per the packet instructions. Put in cups and refridgerate until coconut cream is ready. 

Open can of coconut milk and scoop the cream from top. Be careful - if you shake the can it will mix the cream with the oily milk and you will have to wait for it to resettle.

Whip the coconut milk with 1 Tbs of Natvia (depends on your sweetness level- I stuck with the 1 but it is not overly sweet). Add a few drops of food colour and about 1/4 teaspoon of peppermint essence. I think I added about 15 drops so probably a little over 1/2 teaspoons.

Mix well and put on top of chocolate mousse. Refridgerate for a couple of hours. 

I ate both of these in one go. Were so yummy that I couldn't help myself. Good thing they are low cal. Enjoy. Great little dessert or you could think big and do this for maybe Christmas as a minty treat. 

1 comment:

Denise said...

This sounds so yummy thanks for sharing Hugs Denise xx