The holidays usually include mountains of high calorie cookies, breads, and other sugary treats. That’s why we’ve created this light, fluffy, shareable dessert that is full of flavor! The peppermint gives it a seasonal flavor while the chocolate and cheesecake flavors really satisfy that sweet tooth! Traditional mousses use heavy cream and eggs for a rich flavor. To make this dessert light, we use fat free whipped topping and sugar free pudding to give it some richness without overloading on calories.

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In a stand mixer, or a bowl if mixing by hand, combine milk, chocolate pudding mix, and cheesecake pudding mix. Blend for about five minutes.

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The mixture will start to thicken up after about five minutes since we are using instant pudding mix. That is another great benefit to this recipe, not having to wait for hours to let the dessert set.

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Once the mixture is combined and thickened, fold in the whipped topping.This is going to give the dessert it’s fluffy and light texture. This also bulks up the recipe to make sure there is plenty to go around!

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While combining the whipped topping and pudding, don’t forget to add the peppermint extract! You only need ½ teaspoon, trust me, a little goes a long way.

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Divide mixture into serving glasses and top with crushed peppermints. The smaller the pieces the better to give it some crunchy texture. We recommend you let it sit in the refrigerator for about 10 minutes to thicken even more and to chill.

 

1

Light Chocolate Peppermint Cheesecake Mousse

by Lisa Kay, MS, RD

Makes 5 – 1 cup servings

 

INGREDIENT

8 ounces fat free whipped topping, thawed

1 package sugar free cheesecake instant pudding mix

1 package sugar free chocolate instant pudding mix

3 cup non fat milk

½ tsp Peppermint extract

15 Peppermint candies, crushed

 

DIRECTIONS

  1. Combine milk, chocolate pudding mix, and cheesecake pudding mix in a bowl with a hand mixer or stand mixer.
  2. Blend for about 5 minutes until well blended and thickened.
  3. Fold whipped topping and add peppermint extract into pudding until thoroughly combined.
  4. Let sit in the refrigerator for at least 10 minutes, then top with crushed peppermints just before serving.

 

SERVING SUGGESTIONS

Serve in individual cups as a dessert!

 

NOURISHING NUTRITION

Per 1 cup serving

Calories: 194

Fat (g): 0

Sodium (mg): 537

Protein (g): 5

Carbohydrates (g): 30