Sans Sucre Mousse Mix – Cheesecake

September 12, 2013 at 5:21 PM | Posted in dessert, diabetes, diabetes friendly | Leave a comment
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For dessert tonight I tried a new one, Sans Sucre Mousse Cheesecake Dessert Cup. Something a little different and turned out real good! Only 80 calories and 7 carbs per serving.

 

 

Sans Sucre Mousse Mix – CheesecakeSans Sucre Mousse Mix - Cheesecake

 

Smooth, rich, creamy…and no sugar added! We say “enjoy the guilt”…and you can, with our Cheesecake Mousse Mix, now sweetened with SPLENDA. Sans Sucre Mousse is also low-fat, low-cholesterol, and contains just 70 to 75 calories per serving. Each gourmet flavor is produced with the finest domestic and imported ingredients…quality that is apparent in every delicious spoonful. No cooking required; simply add skim milk, chill, and serve. It’s so easy, you’ll love using it to create luscious pies, tarts, parfaits…an array of gourmet desserts! Each 4 oz. box contains two pouches making 4 servings each…total 8 servings. Available in 8 tempting flavors.

 

 

Ingredients
Nonfat Dry Milk, Cream Cheese Solids, Modified Corn Starch, Maltodextrin, Partially Hydrogenated Cottonseed and Soybean Oils, Calcium Caseinate, Propylene Glycol Esters of Fatty Acids, Tetrasodium Pyrophosphate, Acetylated Monoglycerides, Dipotassium Phosphate, Sodium Caseinate, Microcrystalline Cellulose, Mono and Diglycerides, Natural and Artificial Flavors, Sucralose (Splenda Brand), and Artificial Color (Fd&c Yellow No. 5 and No. 6).

 

 

Directions
One Envelope Yields: Four 1/2 cup servings. Pour 3/4 cup (6 fluid ounces) very cold skim milk into a mixing bowl. Add the contents of 1 envelope Sans Sucre Cheesecake Mousse. Using an electric mixer, blend on lowest speed until mix is blended. Slowly increase the mixer speed until highest speed is reached, whipping for a total of 5 minutes. Pour into 4 dessert dishes and refrigerate 2 hours before serving.

 

 
Nutrition Facts
Serving Size 1/8 package (14 g)
Per Serving % Daily Value*
Calories 60

Calories from Fat 13

Total Fat 1.5g 2%

Saturated Fat 1.0g 5%

Cholesterol 5mg 2%

Sodium 80mg 3%

Carbohydrates 8.0g 3%

Dietary Fiber 0.0g 0%

Sugars 4.0g

Protein 3.0g

That Cheesecake Craving!

September 5, 2013 at 5:32 PM | Posted in dessert | Leave a comment
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I had been wanting a Cheesecake for quite some time now. So today I stopped up at a local Kroger and purchased the ingredients, 1 box Jell-O Sugar-Free Fat – Free Instant Pudding & Pie Filling Cheesecake, a container of Cool Whip Free (for topping), and 1 Graham Cracker Crust (I used a Kroger Brand Pre-Made Crust). Dessert tonight Cheesecake!

Turkey Tacos and Cheesecake 002

 

So easy to make! In a bowl add 1 box Jello Mix (2 for a denser cake), 1 3/4 cups Fat Free Milk (I used 2% instead). Stir for 2 minutes and pour into the pre-made pie crust, cover and refrigerate for at least 3 hours before serving. You’re done!

Turkey Tacos and Cheesecake 004

 

I topped mine with Cool Whip Free but for Mom and Dad I had also bought some Blackberries and I made a Simple Blackberry Sauce for them. Found the recipe on an internet search, from http://www.heathersdish.com/1/simple-blackberry-sauce/. It is as it says a Simple Blackberry Sauce, and delicious! I left the full recipe below along with a web link to her site. To make the sauce I needed 1 bag frozen blackberries (I used Fresh Blackberries), 1/3 cup sugar (I used Splenda), 2 Tbsp cornstarch, and 3 Tbsp fruit juice or water (I used lime juice). Then pour the berries into a small saucepan and cover with sugar (Splenda), then stir to coat the berries with the Splenda (this also helps break up the berries and release some of the juices). Bring to a simmer over medium-low heat and cook for about 2-3 minutes until the sugar is absorbed. Meanwhile stir together the cornstarch and juice/water. Once the sugar is dissolved, remove from heat and gently stir in the cornstarch mixture. Put back on the heat for an addition 30-60 seconds until it’s as thick as you want it. Let cool before serving! Very tasty topping!

 
 

Jell-O Sugar-Free Fat – Free Instant Pudding & Pie Filling, CheesecakeJello Cheesecake Mix
Creamy, cool, and satisfying, it’s no wonder Jell-O Pudding has been an American family favorite for more than 63 years. Low in calories, Jell-O Sugar-Free Cheesecake Instant Pudding and Pie Filling is not only delicious but also high in calcium. Everyone loves the flavor of this creamy pudding. In fact, 64 percent of moms say Jell-O Pudding is a favorite snack for kids. When you could go for something rich, smooth, and delicious, turn to Jell-O Sugar-Free Cheesecake Instant Pudding and Pie Filling.

*Good source of calcium when made with milk
*1/3 fewer calories than regular pudding
*Kosher
Ingredients
Modified Food Starch, Maltodextrin, Tetrasodium Pyrophosphate and Disodium Phosphate (For Thickening), Contains less than 2% of Nonfat Milk, Natural and Artificial Flavor, Salt, Calcium Sulfate, Xanthan Gum, Mono- and Diglycerides (Prevent Foaming), Aspartame and Acesulfame Potassium (Sweeteners), Yellow 5, Yellow 6, Artificial Color. Phenylketonurics

Directions
Pudding directions: 1. beat pudding mix into 2 cups cold fat free milk in bowl with wire whisk 2 minutes. 2, Pour at once into 4 individual serving dishes. (Pudding will be soft-set and ready to eat within 5 minutes). Makes 4 (1/2 cup) Servings. Pie directions; 1. Prepare as directed for pudding, reducing milk to 1 3/4 cups(For fuller pie, use 2 pkg (4-serving size each) and 2 3/4 cups milk). 2 Pour at once into 9 inch Honey Maid Graham Cracker Pie Crust. Refrigerate at least 1 hour (3 hours for fuller pie) or until set. Note: pudding will not set if made with soy milk.

 

 
SIMPLE BLACKBERRY SAUCETurkey Tacos and Cheesecake 010

 

1 bag frozen blackberries (I believe mine was a 12-oz bag)
1/3 cup sugar
2 Tbsp cornstarch
3 Tbsp fruit juice OR water (I used lime juice – it’s what I had on hand)

 
Pour the frozen berries (or fresh if you have them) into a small saucepan and cover with sugar, then stir to coat the berries with sugar (this also helps break up the berries and release some of the juices). Bring to a simmer over medium-low heat and cook for about 2-3 minutes until the sugar is absorbed. Meanwhile stir together the cornstarch and juice/water. Once the sugar is dissolved, remove from heat and gently stir in the cornstarch mixture. Put back on the heat for an addition 30-60 seconds until it’s as thick as you want it. Let cool before serving!

 

http://www.heathersdish.com/1/simple-blackberry-sauce/

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