Mascarpone Mousse*

images (4) This stuff was made in heaven. It’s so perfect and decadent, well swimming in it is probably illegal.

I’m fairly convinced you can probably add just about any flavoring you wish to this, making it great for chocolate mousse as well. I’d add melted chocolate to the mix rather than unsweetened cocoa but both should work.

Perfect accompanied by fruit either just sliced or made into a compote or jam.


  • 8 ounces mascarpone cheese, softened
  • 4 ounces cream cheese, softened
  • 6 tbsp powdered Swerve Sweetener, divided
  • 1 tsp vanilla extract
  • 1 cup whipping cream


  • In a large bowl, beat mascarpone, cream cheese, 4 tbsp sweetener and vanilla together until well combined.
  • In another bowl, beat cream with remaining 2 tbsp sweetener until it holds stiff peaks. Fold whipped cream into mascarpone mixture until combined.
  • Pipe or spoon into 6 small dessert cups.


NOTES: This stuff is so perfect that it would work well as a refrigerated frosting, or at least the middle layer in a cake.

SOURCE: All Day I Dream About Food


Chocolate Mousse Pudding Sorta

pots_de_creme_2 For some reason, it seems essential to find lots of chocolate things when it comes to low carb. So I do.

For me, it’s not just about taste. Frankly chocolate taste is easy to get to. It’s the right mouth feel that is important too.

This is a bit on the thick side, I have to admit. It doesn’t have the airiness of mousse nor the slipperiness of real pudding. But the taste is fine, and frankly it would make a great filler for a two layer cake.

The ingredients are kinda bizarre, but chocolate seems to blend with tons of things that seem odd. So don’t be put off and give it a try.


  • 2 ripe avocados, peeled and de-stoned
  • 1/2 cup cocoa powder
  • 1 tbsp vanilla extract
  • 1/2 cup sweetener (honey, ground erthyritol, agave or your choice)
  • 1/4 cup coconut milk


  1. Put all in a food processor and whir up.
  2. Put in individual serving containers and refrigerate until chilled.
  3. Serve with whipped cream and some ripe raspberries or strawberries


NOTES: I substituted 1/3 c of date sweetener for some of the sugar. Mix and match as you choose. Trust me, you don’t taste the avocados as all and they make the pudding very creamy.

SOURCE: Divalicious Recipes

Strawberry Fruit Parfaits*

srawberry This is a light summery dessert, but actually one that you should have in the house all the time for an emergency.

It whips up in no time, consists of stuff you can always have on hand, and is elegant enough to work for guests.

In fact that’s exactly what it’s for. People drop in unexpectedly and you can make this and serve it in literally minutes.

Best eaten fairly soon, though it will keep for a couple of days in the fridge.


  • 2 1/4 or so cups of frozen fruit (strawberries, cherries, raspberries, blueberries all work great
  • 2 tbsp or more (as needed of some sort of sweetener)
  • 1 large egg white (this is not cooked, so used pasteurized if you worry about that)
  • additional fresh fruit and whipped cream


  1. Place the frozen fruit in a food processor and pulse until it is reduced to small chunks.
  2. Add the sugar and the egg white and whirr until smooth.
  3. Spoon into serving dishes and top with a bit of fresh fruit (or defrosted frozen) and whipped cream.


NOTES: It’s important that the fruit is still frozen when you whirr it up, since it’s this quality that makes it foam up into a nice mousse-like appearance.

SOURCE: Serious Eats

Intoxicating Indian Pudding

IndianpuddingIt’s better than you think.

It’s a very old dish.

It goes back to our fore mothers, in log houses, without running water or modern plumbing.

It was a holiday treat.

And it tastes better than you would imagine it would.

It really does

A dollop of whipped cream or a scoop of ice cream really sets it off.

And, it’s easy.


  • 3 cups whole milk
  • 4 tablespoons (1/2 stick) unsalted butter, plus more for greasing the dish
  • 1/2 cup coarse cornmeal
  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon kosher salt
  • 1/4 cup black strap molasses
  • 2 large eggs
  • 1/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon grated nutmeg
  • 1/4 teaspoon ground allspice
  • 1/2 cup golden raisins
  • 1 1/2 cups unsweetened whipped cream or ice cream, for serving


  1. Preheat the oven to 250°F. Grease a shallow 2- to 2 1/2-quart baking dish with butter.Make the batter: In a medium saucepan, combine the milk and butter and warm over low heat until the butter melts.

  2. In a medium bowl, whisk together the cornmeal, flour, and salt. In a separate bowl, whisk together a little of the milk mixture and the molasses and then whisk this into the cornmeal. Add the entire cornmeal mixture to the pan and whisk until the ingredients are fully integrated. Cook, stirring constantly, for 2 minutes.

  3. Whisk the eggs in a medium bowl. Gradually whisk in some of the cornmeal mix to temper the eggs. Pour everything into the saucepan and gently whisk in the sugar, cinnamon, nutmeg, allspice, and raisins. Remove from the heat.

  4. Bake the pudding: Pour into the baking dish and bake until it looks like a slightly moist version of corn bread or a steamed pudding, 2 hours. Allow the pudding to cool for 15 minutes before topping with the whipped cream.

    SERVES: 10

    NOTES: You can add some dried fruit if you wish.

    SOURCE: Old School Comfort Food


Peppermint Fluff and Brownies

minttrifle-10-690x460This is one of those simple desserts and it looks nice, and tastes lovely, and that makes it perfect for any get-together. The original recipes of this type call for a boxed brownie mix, but you know I don’t use those.

So make your own brownies, and I would suggest that you use a more cake-like recipe than a gooey one, but you decide how decadent you want to be.

This recipe was adapted from Frugal Antics Recipes.


  • One regular-sized batch of brownies using your favorite recipe. Bake and cool.
  • 1 lg pkg instant chocolate pudding or make your own. Again, your own is far better!
  • 3 c milk (if using instant pudding)
  • 1/2 tsp peppermint extract
  • 1/2 c Andes peppermint chunks or candy canes, bang them up good with a meat tenderizer
  • 1 8 oz container of cool whip or 2 c  sweetened whipped cream (about 1 c heavy whipping cream)
  • 2/3 c chopped walnuts


  1. Mix the extract with the whipped cream.
  2. Break up your brownies into pieces, irregular as you wish, they don’t have to be cubed unless you want to.
  3. Place a single layer in the bottom of a dish.
  4. Place a few tablespoons of the pudding on top. No need to make his all smooth and even.
  5. Place a scattering of the peppermint chunks over this.
  6. Place whipped topping on that, and sprinkle with some chopped nuts.
  7. Repeat layers.
  8. There should be at least 2 layers, and more if your container is fairly tall and narrow. You can also do this in individual serving dishes. Glass is nice because the layering looks pretty.


NOTES: As you can see, you can make this easy by using boxed brownies, pudding and cool whip or you can make it great by taking more time and making everything from scratch. I prefer the latter, but of course, it’s up to you. You could change this up seasonally by using a different flavored pudding and different hard candies, like butterscotch perhaps. I’d do almonds for the nuts in that case. Pistachio pudding would work nicely and use pistachios as the nuts.