Peanut Butter Mousse

Ingredients

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  ½ cup or 113g

• Cream cheese

  Low fat

  4 oz or 113g

• Peanut butter

  Smooth style, with salt

  2 tbsp or 32g

• Vanilla extract

  ½ tsp or 2g

• Stevia, Liquid

  Splenda

  1 squeeze or 100g

Directions

1. Whip the coconut milk until it forms whipped cream and set aside.
2. In a medium-sized bowl, beat together the cream cheese, peanut butter, vanilla extract, and Stevia until smooth and creamy.
3. Fold in the whipped coconut milk and mix on medium speed for about one minute or until the mousse is light, fluffy, and no lumps remain.
4. Serve the peanut butter mousse immediately or store in the refrigerator for up to a week.

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