We are trying the ketogenic diet for the next month, and I decided to invent a new recipe for a refreshing mousse.
Given the amount of cream cheese it contained, it ended up being more of a cheesecake mousse. It is, however, very light, airy, refreshing and satisfying.
(Note! I don’t waste a lot of time describing how, why or when I invented the recipe and I don’t extravagantly describe and photograph every detail and minor step.
I, personally, hate it when I see a recipe I like and before I can find the ingredients and method, have to scroll down 10 pages of description that must have been written for someone in the third grade who has never been in a kitchen.)
So here it is, in it’s simplest form.
500 ml whipping cream
1/3 plus 1/2 cup baking stevia
2 8 ounce packages cream cheese (at room temperature)
1/2 cup sour cream
1/3 cup freshly squeezed lime
1 tsp vanilla
Whip all of the whipped cream in a medium sized bowl until it forms peaks – about 2 minutes. Add in 1/3 cup of baking stevia and mix well for under a minute, scraping the sides a few times. Remove 1 cup of the whipped cream, cover with plastic wrap, and place it in the fridge for later use. Set aside the rest.
With an electric mixer, mix cream cheese for about a minute until it’s smooth in a larger bowl. Add sour cream and mix again until the mix is blended. Add the 1/2 cup of stevia, lime and vanilla and mix again. Add the whipped cream that was set aside and using the mixer on low, mix until blended. (Don’t forget to use a spatula to scrape the sides of the bowl with each added ingredient.)
Pour into individual bowls or a large serving bowl and place it in the fridge for at least 5 hours until set. Once set, use the other refrigerated whipped cream to top it off.