Strawberry White Chocolate Mousse Pie Low Carb Recipes

STRAWBERRY & WHITE CHOCOLATE MOUSSE CAKE

Steps:

• Crush the biscuits with a rolling pin to fine crumbs, add the melted butter and mix well. Tip the mix into a 20cm lined, loose-bottomed cake tin, smooth with the back of a spoon and put in the fridge for 30 mins.
• Melt 375g of the chocolate in a microwave or glass bowl set over a pan of simmering water, then allow to cool slightly.
• Take out 6 nice-looking strawberries and set aside. Blitz the remaining strawberries in a food processor until smooth, then add them to a bowl with the soft cheese and cream. Beat until really smooth and thick, then stir in the melted white chocolate. Pour on top of the biscuit base and smooth the top. Place in the fridge and chill overnight.
• Halve the reserved strawberries and place on top of the cheesecake. Melt the remaining 25g chocolate and drizzle over the top, then keep chilled until ready to serve.

STRAWBERRY CHOCOLATE MOUSSE RECIPE BY TASTY

Steps:

• In a small saucepan, heat milk on medium-low heat until scalding around 180˚F (82˚C). Do not boil the milk.
• Pour hot milk over chocolate.
• Add vanilla and salt. Let it stand for 3 minutes to soften.
• Whisk together until fully incorporated. Let cool.
• Add yogurt. Whisk together until fully incorporated.
• Layer chocolate in the bottom of 2 cups followed by strawberries. Repeat until the glasses are full.
• Enjoy!

WHITE CHOCOLATE STRAWBERRY MOUSSE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir cookie crumbs and butter together in a bowl. Press crumb mixture into the bottom of an 8-inch springform pan.
• Bake in the preheated oven until browned and set, about 10 minutes; cool completely.
• Heat 2/3 cup cream in a small saucepan over medium heat until just barely bubbling, 3 to 4 minutes. Place white chocolate in a bowl and pour hot cream over the chocolate. Whisk until white chocolate melts and mixture is smooth. Cool to room temperature.
• Beat 1 1/2 cups cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Add vanilla extract and continue to beat until stiff peaks form.
• Puree 2/3 pound strawberries in a blender or food processor.
• Fold 1/2 the whipped cream into the cooled white chocolate mixture. Fold white chocolate mixture into remaining whipped cream. Add the strawberry puree and fold until just combined. Spoon strawberry mixture on top of the crumb crust in the springform pan. Top with chopped strawberries. Refrigerate until chilled, at least 4 hours.

STRAWBERRY WHITE CHOCOLATE MOUSSE PIE -- LOW CARB

Steps:

• 1. Heat oven to 350 F. Melt the butter and mix the ingredients for the crust up in the pan and press into place with your fingertips.
• 2. Bake for about 10 minutes until the crust is beginning to brown. After 8 minutes, check every minute or so, because once it starts to brown it goes quickly. Allow to cool completely.
• 3. Slice strawberries thin and spread in bottom of cooled crust.
• 4. In a mixing bowl, combine pudding mix and milk until thickened. Fold in cool whip until well blended. Spread over strawberries in pie plate. Chill until ready to serve.
• 5. Nutritional Info: per slice (makes 8 slices) Calories: 235 Total Fat: 17.5g/ Sat Fat: 5.9g Cholesterol: 12mg Sodium: 180mg Total Carbs: 16.6g/ Dietary Fiber: 2.7g/ Sugars: 2.9g Protein: 5.9g

HOLIDAY WHITE CHOCOLATE PEPPERMINT CHEESCAKE MOUSSE PIE

Steps:

• Use a prepared graham cracker crust or mix the graham cracker crumbs, melted butter, and granulated sugar together in a medium bowl until combined.
• Once combined press the mixture into the bottom of the dish or pan and up the sides as far as you want it to go up, it will be thick and fits into a 9 - 10 inch pan.
• Make sure the crust is pressed together tight, you can use the bottom of a measuring cup to press it down firmer.
• Bake this crust for 10 minutes for 7-8 minutes at 350°F. Let cool all the way before adding filling.
• You can also use the option of chilling the crust for 2 hours before using in your recipe.
• Over medium heat, in a saucepan, heat 3/4 cup heavy cream in saucepan until hot, almost to boiling, but not boiling, then remove from heat.
• Stir in chocolate until it's melted and then stir in peppermint extract and let cool completely.
• In a bowl, using mixer, beat 3/4 cup heavy cream until firm peaks form. Set aside.
• In a large bowl, using mixer, beat the cream cheese until whipped. Set aside.
• Fold the cooled white chocolate mixture gently into whipped cream mixture until combined and then spoon into the cream cheese mixture and continue folding until mixed.
• Pour into prepared graham cracker pie crust.
• Using an electric mixer, beat 1 1/2 cups heavy cream until stiff peaks form.
• Add powdered sugar and vanilla extract.
• Spread whipped cream over peppermint cheesecake mousse.
• Set in fridge for a few hours to set up.
• Garnish with candy cane crushed bits right before serving.

KETO STRAWBERRY CREME PIE (SUGAR-FREE)

Steps:

• Preheat oven to 375º Fahrenheit. Grease a pie pan using coconut oil spray.
• Place almond flour, sweetener, baking soda, and sea salt in a food processor. Pulse the processor once or twice to mix.
• Add the butter and vanilla extract to the food processor. Process until the mixture forms a dough.
• Press the dough into the prepared pan. Bake in the preheated oven for 8-10 minutes or until the crust starts to brown. Allow crust to cool completely before adding the filling. (After cooling on the counter for 5-10 minutes, I put it in the refridgerator, uncovered, while I make the pie filling.)
• Add 1/4 cup cold water to a small saucepan. Sprinkle the powdered gelatin over the water and allow to "bloom" for 5 minutes.
• While the gelatin is "blooming", place defrosted strawberries and lemon juice in a blender. Cover blender, then puree the berries. Leave berries in the blender and set aside.
• Once the gelatin has bloomed, add the sweetener to the saucepan. Heat the mixture gently while stirring frequently until gelatin and sweetener has dissolved. While blender is going at its slowest setting, stream the gelatin mixture into the strawberries through the small opening in the blender lid.
• Transfer strawberry mixture to a large mixing bowl. Refrigerate for a few minutes while whipping the cream.
• In a medium mixing bowl, whip the heavy whipping cream to form soft peaks.
• Spoon about 1/3rd of the whipped cream into the strawberry mixture and fold in to lighten.
• Fold in the remaining whipped cream.
• Transfer mixture to chilled pie crust. Cover the pie and refrigerate for at least 5 hours before enjoying.