I found a recipe out on one of the low-carb recipe sites -- I have about twenty of them bookmarked, so I'm not sure which one I was visiting at the moment.

Anyway, it called for a package of sugar-free white chocolate pudding -- carb count for this was list as 6 grams per serving X 4 servings = 24 carbs. It also called for 2 cups of heavy cream, but I thought that was a bit much, so I used only 1 cup of heavy cream ~ 6.8 grams of carbs per cup. I dissolved the pudding in 1 cup of WATER -- no carbs! Then beat up the cream till it was firm, but not too stiff>(since you have to whip it again when you add the pudding). I added a teaspoon of almond extract to the cream while whipping it. Then I poured the pudding/water mixture into the whipped cream and whipped it a little longer to made sure everything was blended. I used 6 oz ramikens, but didn't fill them all the way. I got SIX servings out of this recipe -- which breaks down to a little over 5 carbs per serving. The recipe suggested garnishing with chocolate curls, but I skipped that. A half teaspoon of chopped almonds, walnuts, or pecans appeals to me more.

I don't know why this recipe couldn't be adapted to use ANY flavor of s/f pudding. I thought the mousse was quite rich and creamy even using only half the recommended amount of heavy cream -- and saved over a gram per serving! Next time, I might try reducing the cream even a little bit more. Using just 3/4 of a cup of cream would reduce the carb count to under 5 per serving.

At any rate -- this is a positively YUMMY dessert!

Susanrnz - you don't need to use the coffee if you don't want to, but to be honest you can't really 'taste' the coffee in the mousse.

Ellie - yes, it is 5 carbs for the WHOLE thing - BUT, it will depend on the carb count of the chocolate you use!

I mean I don't know why anyone would pass up chocolate, but I find that the sug-free pudding has way to many carbs so on occasion I use jello.


sug-free jello (I really like the strawberry banana)
whipping cream


Mix is blender until stiff. It's great, but very rich so I usually on use a bit of jello and a couple of tablspoons of whipped cream.

So yummy.

Just incase anyone was looking for a sub of chocolate...lol.

I'm going to make it with cocoa/splends after I finish my post...wish me luck.

E

I tried it with pecans in it and it was sooo yummy

E

I bet this would be great as a chocolate fudge cake filling!