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

Ingredients:

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

Method:

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.