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Ingredients
- 8 oz (225g) light cream cheese, softened
- 1 cup (240ml) fat-free Greek yogurt
- ½ cup (60g) powdered sugar (or a sugar substitute like Stevia for lower points)
- ¼ cup (60ml) light coconut milk
- ¼ cup (60ml) unsweetened pineapple juice
- 1 tbsp (15ml) rum or 1 tsp (5ml) rum extract (optional)
- ¼ cup (20g) unsweetened toasted coconut flakes, for garnish
- Fresh pineapple chunks, for garnish
Method
- Whip the Greek Yogurt: In a large bowl, whip the fat-free Greek yogurt until it reaches a thick, creamy consistency. Set aside.
- Cheesecake Base: In another bowl, blend the light cream cheese, powdered sugar (or sugar substitute), light coconut milk, and pineapple juice until smooth.
- Combine: Gently fold the whipped Greek yogurt into the cream cheese mixture until fully incorporated. Add rum or rum extract if desired.
- Chill: Spoon the mousse into serving glasses and chill for at least one hour.
- Garnish: Before serving, top with unsweetened toasted coconut flakes and fresh pineapple chunks.
Nutritional Information (per serving, assuming 8 servings)
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