In My World

Sweet and creamy, this low carb peanut butter mousse will help you keep those girl scout cookie cravings at bay! Prep Time 5 minutes Total Time 5 minutes Servings 4 servings Calories 301 kcal Ingredients ½ cup heavy whipping cream (more if needed to thin the mixture) 4 oz cream cheese (softened) 1/4 cup natural peanut butter (no sugar added) 1/4 cup powdered Swerve Sweetener ½ tsp vanilla extract Instructions In a medium bowl, whip the 1/2 cup of cream until it holds stiff peaks. Set aside. In another medium bowl, beat together the cream cheese and peanut butter until smooth and creamy. Add the sweetener and vanilla. If your peanut butter is unsalted, add a pinch of salt as well. Beat until smooth. If your mixture is overly thick, add about 2 tbsp heavy cream to lighten it and beat until combined. Gently fold in the whipped cream until no streaks remain. Spoon or pipe into little dessert glasses. Drizzle with a little low carb chocolate sauce, if desired. Recipe Notes Nutrition In...

Quantity : 4 servings Preparation : 15 min Cooking : 40 min  Cooking Dish : 21 cm diameter 220 calories/serving Ingredients 4 eggs size large 1/3 cup cream cheese 45 g 1/3 cup cream 15% 85 mL 2/3 cup Cheddar cheese, grated 50 g 5 sun-dried tomatoes (oil packed), finely chopped 20 g 1 serving Oven-Roasted Peppers butter, unsalted, to grease the pie-dish 1 pinch salt [optional] 0.2 g Before you start Peppers must be roasted in advance. Method Preheat the oven to 175°C/350°F. Butter a pie-dish. Drain the sun-dried tomatoes and chop them finely. Peel, clean and pat dry the roasted peppers, then cut them into strips of about 1 cm. In a bowl, beat the eggs with the cream cheese and cream using a fork. Add salt. Mix in the grated cheese, peppers, and tomatoes. Pour into the prepared pie-dish and bake in the middle of the oven 35-40 min until firm. Check with a tooth-pick or knife if it is cooked through. If it comes out clean, the quiche is ready. Let rest a few minut...