ALLULOSE COOKIES & CREAM MOUSSE

ALLULOSE COOKIES & CREAM MOUSSE

INGREDIENTS:

FOR THE COOKIE CRUMBLES

1/2 cup almond flour
3 tbsp melted ghee (or butter)
1/4 cup Wholesome Allulose Zero Calorie Granulated Sweetener
3 tbsp Fair Trade cocoa powder
1/2 tsp instant coffee granules
1 pinch salt

FOR THE MOUSSE

1 1/2 cups mascarpone cheese
1/2 cup heavy cream
1/3 cup Wholesome Allulose Zero Calorie Liquid Sweetener
1 tsp vanilla extract

DIRECTIONS:

COOKIES CRUMBLES

Step 1

Toast almond flour in dry skillet set over medium heat for 2 to 3 minutes or until golden and fragrant.

Step 2

Stir in ghee; cook for about 1 minute or until well combined.

Step 3

Remove from heat.

Step 4

Stir in Allulose Granulated Sweetener, cocoa, coffee granules and salt until well combined.

Step 5

Sprinkle evenly onto parchment paper–lined tray.

Step 6

Freeze until ready to use.

MOUSSE

Step 1

Using electric mixer, beat together mascarpone, cream, Allulose Liquid Sweetener and vanilla until smooth, light and fluffy.

Step 2

Reserve 1/4 cup Cookie Crumbles; set aside.

Step 3

Fold remaining cookie crumbles into mousse.

Step 4

Divide Mousse among four 1/2-cup jars. Refrigerate for 1 to 2 hours or until set.

ASSEMBLY

Step 1

Sprinkle with reserved Cookie Crumbles before serving.

Tip: Substitute plain brick-style cream cheese for mascarpone cheese if desired.

Makes: 4 Servings