Where This Meets That
I’ve been working up an easy, “not so bad for you” chocolate mousse-type treat. I adapted it from a chocolate dream whip pie filling I’ve always loved. It’s very quick and simple and a relatively low carb treat.
Break the chocolate bar into small pieces. They are usually already divided into small square sections; just break each section into rough quarters, and put them in a microwave-safe bowl with half the milk. Microwave on half power in 30-second increments, stirring between, until melted.
Combine with cream cheese and Splenda and blend thoroughly with wire whisk (or beater, etc.). Chill in the fridge for about 10 minutes (the mixture, not you, silly!).
Remove from refrigerator, thoroughly stir in the Cool Whip with spatula or spoon, then place it back in the fridge for another 30 minutes or as long as you can stand it, and voila! That’s it!
Now, you can serve it in dessert cups or use your imagination and combine it with other things. I enjoy dropping a spoonful onto a graham cracker and freezing for a bit, as pictured here, but that’s up to you.
The entire batch (sans graham crackers) totals about 105 net carbs, and you can probably get eight servings out of it. I hope you enjoy it as much as we do!