Light Butterscotch Pineapple Mousse Recipes

LIGHT BUTTERSCOTCH PINEAPPLE MOUSSE

Steps:

• Mix the crushed pineapple with juice and the butterscotch pudding mix until well combined.
• Fold in the cool whip until well blended.
• Spoon into dessert dishes (if desired garnish the top with sliced strawberries that have been sweetened with Splenda) and refrigerate until ready to serve.

LIGHT PINEAPPLE MOUSSE

Steps:

• Refrigerate the evaporated milk to make it as cold as possible.
• Combine the juice, water and jelly crystals. Microwave for one minute, stir and leave to cool.
• Pour the evaporated milk into a small mixing bowl and beat until very thick. Add the cream cheese and continu beating.
• Gradually add the jelly and continue to beat until the mixture is very thick.
• Fold in the pineapple pieces.
• Place the mousse into 4 individual serving dishes and refrigerate for about an 1 1/2 or until set.

BUTTERSCOTCH MOUSSE

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.

BUTTERSCOTCH MOUSSE

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.

BUTTERSCOTCH MOUSSE

Steps:

• 1. Beat milk and pudding mix with whisk 2 min.
• 2. Stir in COOL WHIP.
• 3. Serve immediately.Or.refrigerate until ready to serve.