• Jen, I have looked at all 3 of these mousse recipes and they sound great. Can Splenda or truvia/purvia be used as well or do you need the sugar for volume as well as taste?

    From Debi Potter
    May 17, 2011

  • My wife and I love this recipe. I make it for special events or “just cuz” times. It is awesome, easy, and feels decadent.

    From Mark
    September 5, 2011

  • Hey Jen – awesome! I have wondered if PB2 could be substituted? I am sure it can although it is not quite a creamy (no oil). what do you think?

    From Lyle Orr
    May 15, 2013

  • Ah memories..where the older lady sitting next to me at H3 asked if I would mind if she licked the plate!

    From Karen Percy
    May 21, 2013

H3 Recipe: Peanut Butter Mousse


Here’s a great dessert recipe that can be whipped up in just minutes!


8 oz. fat free cream cheese

1 1/2 cups confectioners’ sugar

1/2 cup creamy peanut butter

16 oz. sugar free, non-dairy whipped topping

1 cup skim milk


  • In a mixing bowl, mix cream cheese, sugar and peanut butter
  • Slowly add milk and beat at medium speed until smooth
  • Fold in thawed whipped topping
  • Spoon 3/4 cup into a serving glass or dish & serve

Chef’s note: You can also freeze and serve as you would ice cream.  Be sure to also try our H3 chocolate kahlua or strawberry mousse

Number of servings: 16

Serving Size: 3/4 cup

Calories: 80

Fat grams: 1.5

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