HEALTHY PEANUT BUTTER MOUSSE
I whipped this up after school one day when I wanted peanut butter and a healthy snack. There are many other toppings that can be used with this such as Nutella®, extra peanut butter, granola, fruit, oats, graham crackers, cookies, or cereal. The possibilities are endless!
Provided by Sarah
Categories Desserts Mousse Recipes
Time 6m
Yield 1
Number Of Ingredients 5
Steps:
- Microwave peanut butter in a microwave-safe bowl until liquid and smooth, about 20 seconds.
- Stir Greek yogurt into the peanut butter with a spoon until smooth, scraping off any peanut butter stuck to the spoon. Stir in stevia and vanilla extract. Fold in chocolate chips.
Nutrition Facts : Calories 395.1 calories, Carbohydrate 27.8 g, Cholesterol 11.3 mg, Fat 29.9 g, Fiber 3.6 g, Protein 12.4 g, SaturatedFat 11 g, Sodium 184.9 mg, Sugar 20.5 g
CHOCOLATE PEANUT BUTTER MOUSSEFILLED CUPCAKES
Provided by Ania Catalano
Categories Cake Chocolate Soy Dessert Bake Vegetarian Kid-Friendly Tofu Vegan Peanut Butter Pescatarian Tree Nut Free Kosher Small Plates
Yield Serves 18 (Makes 18 cupcakes)
Number Of Ingredients 20
Steps:
- Preheat the oven to 325°F. Line 2 cupcake pans with 18 paper liners and fill the empty cups half full of water to prevent scorching.
- To make the cupcakes, mix the flour, baking powder, baking soda, salt, and cocoa powder together in a large bowl. In a food processor, blend the canola oil, agave nectar, soy milk, tofu, vanilla extract, and vinegar, scraping down the bowl often. Blend until very smooth, with no chunks of tofu visible, about 2 to 3 minutes. Combine the wet ingredients with the dry ingredients. Stir well and spoon into the prepared cupcake pan, leaving some room at the top of each cup. Bake for 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the pan and place on a cooling rack. Cool completely before filling and frosting.
- To prepare the filling, blend the tofu in a food processor until very smooth and creamy, approximately 1 to 2 minutes. Add the agave nectar and blend again. Add the peanut butter, vanilla extract, and salt and blend thoroughly until very light and smooth. Refrigerate for 1 to 2 hours to firm before filling the cupcakes.
- To assemble the cupcakes, you will need a pastry bag fitted with a large, plain smooth tip. Fill the pastry bag with peanut butter mousse and insert the tip halfway into the top of a cupcake. Squeeze filling inside each cupcake just until it starts to expand.
- Next frost the tops. If the frosting is too firm, heat in the microwave for a few seconds to soften it up. Spread the ganache evenly over the tops of the cupcakes. Let the cupcakes sit in the refrigerator until ready to serve.
- Garnish with peanuts if desired.
PEANUT BUTTER MOUSSE PIE
Make this easy, no-bake peanut butter pie! With a fluffy mousse filling and a chocolate cookie crust, it will satisfy your deepest peanut butter craving! https://bakingamoment.com/peanut-butter-pie/
Provided by Gagoo
Categories Pie
Time 2h25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- TO MAKE THE OREO COOKIE CRUST:.
- Place the Oreo cookies in the bowl of a food processor and pulse until finely ground.
- Pour in the melted butter and stir together until evenly mixed.
- Transfer the mixture to a pie plate and press into an even layer over the bottom and up the sides of the pan.
- Refrigerate for 10 minutes.
- TO MAKE THE PEANUT BUTTER MOUSSE FILLING:.
- Place the cream cheese, peanut butter, powdered sugar, and salt into a large mixing bowl, and whip together on medium speed until smooth.
- Scrape the bottom and sides of the bowl with a silicone spatula, then add the cream in a slow, steady stream, while continuing to whip.
- Scrape the bottom and sides of the bowl with a silicone spatula, then turn the mixer up to high speed and whip until the filling can hold stiff peaks.
- Transfer the mousse to the prepared pie crust and smooth into an even layer.
- TO TOP THE PIE:.
- Whip the cream and powdered sugar together until the cream holds soft peaks.
- Top the pie with whipped cream, and garnish with nuts and chocolate shavings (if desired).
- Chill the pie for at least 2 hours or until firm.
- Recipe Notes: Run a veggie peeler down the side of a chocolate bar to make chocolate shavings.
Nutrition Facts : Calories 861.9, Fat 69, SaturatedFat 33.1, Cholesterol 152.9, Sodium 597.7, Carbohydrate 53.2, Fiber 2.9, Sugar 37.4, Protein 14.5
PEANUT BUTTER MOUSSE CAKE
Categories Cake Mixer Chocolate Dairy Nut Dessert Bake Freeze/Chill Easter Picnic Spring Summer Chill Bon Appétit Vegetarian Pescatarian Tree Nut Free Soy Free Kosher
Yield Makes 16 Servings
Number Of Ingredients 17
Steps:
- For crust:
- Preheat oven to 325°F. Blend cookies, sugar and cinnamon in processor to fine crumbs. Add melted butter and blend well using on/off turns. Press crumb mixture onto bottom and up sides of 10-inch-diameter springform pan. Bake until crust starts to puff and darkens slightly, about 15 minutes. Cool.
- For filling:
- Using electric mixer, beat peanut butter and cream cheese in large bowl to blend. Add powdered sugar and 2 tablespoons vanilla extract and beat until well blended. Using clean dry beaters, beat 2 cups whipping cream in medium bowl until stiff peaks form; fold into peanut butter mixture in 4 additions. Spoon filling into prepared crust.
- For topping:
- Combine 1/2 cup cream, 1/4 cup sugar and espresso powder in heavy medium saucepan. Stir over medium heat until espresso powder and sugar dissolve and mixture comes to simmer. Remove from heat. Add chocolate and whisk until melted and smooth. Whisk in 1 teaspoon vanilla. Cool topping 5 minutes. Spread topping evenly over filling. Refrigerate cake until cold, about 4 hours. (Can be prepared 2 days ahead. Cover cake and keep refrigerated.) Serve cake chilled.
PEANUT BUTTER MOUSSE PIE
Make and share this Peanut Butter Mousse Pie recipe from Food.com.
Provided by Naren-lee
Categories Pie
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- To make crust, combine the chocolate wafers and melted butter. Press into the bottom and sides of a 9 inch pie dish.
- To make filling, beat the peanut butter with 1/2 cup butter until light and fluffy. Beat in sugar. Add the egg yolks and vanilla and beat well.
- Beat the cream until light and soft peaks form. Fold it into peanut butter mixture. Fold in chocolate bars or chips.
- Mound into the pie shell. Refrigerate for at least 2 hours before serving.
- Enjoy!
Nutrition Facts : Calories 667.4, Fat 53, SaturatedFat 25.5, Cholesterol 154.4, Sodium 250.4, Carbohydrate 42.9, Fiber 2.4, Sugar 32.2, Protein 10.7
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- In a chilled small mixing bowl beat whipping cream with chilled beaters of an electric mixer on low to medium speed until soft peaks form; set aside.
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