Sweet n’ Salty Berry Delight
By Arielle Nelson
Serves 2
Ingredients:
2 cups assorted berries
For the whipped cream*:
– 1 cup heavy whipping cream
– 2 tbsp. sugar
*or substitute Reddi-wip®, low in hydrogenated oil, or a lighter version whipped cream of your choice
For the salted caramel sauce:
– 2 cups sugar
– 12 tbsp. butter, room temperature, cut into pieces
– 1 cup heavy cream, room temperature
– 1 ½ tbsp. salt
Instructions:
1. Begin with the salted caramel sauce. Place the sugar in a pot and turn heat on medium high. Whisk until sugar is melted and color is an amber brown. If you’re using a thermometer, cook sugar to 350 degrees F.
2. Add the butter and whisk until melted. Remove from heat.
3. Add the cream and LoSalt and whisk until combined. Let sit for 12-15 minutes before using. You can store it in an airtight container for up to 10 days.
4. Next, make the whipped cream. Place the heavy whipping cream in a stand mixer with the whisk attachment. Start on a low speed. Slowly increase speed and add sugar. Increase speed to high and whisk until stiff peaks. Place in the refrigerator until ready to use. (If you decide to use whipped cream substitute, non-applicable)
5. Place the rinsed berries in a bowl with a dollop of whipped cream. Drizzle with salted caramel sauce. Enjoy!
Crunchy Peanut Butter Mousse
By Arielle Nelson
Serves 2
Ingredients:
For the mousse:
– One 12 oz. package of soft silken tofu
– 1/3 cup reduced fat, unsalted peanut butter
– 1/3 cup powdered sugar
– ½ teaspoon salt
For the whipped cream*:
– 1 cup heavy whipping cream
– 2 tbsp. sugar
*or substitute Reddi-wip®, low in hydrogenated oil, or a lighter version whipped cream of your choice
For the topping:
– 1/3 cup unsalted peanuts
– ½ tsp. salt
Instructions:
1. Start with the mousse. Place the tofu, peanut butter, powdered sugar and LoSalt® in a blender. Blend until smooth. Pour into bowls and cover with plastic wrap. Place in the refrigerator until set. About 45 minutes to an hour.
2. Next, whip the cream. Place the heavy whipping cream in a stand mixer with the whisk attachment. Start on low speed. Slowly increase speed and add sugar. Increase speed to high and whisk until peaks are stiff. Place in the refrigerator until ready to use. (If you decide to use whipped cream substitute, non-applicable)
3. Toss the peanuts with salt.
4. Sprinkle peanuts on top of the mousse. Top with a dollar of whipped cream. Enjoy.
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