Best Butterscotch Mousse Recipes

BUTTERSCOTCH PUMPKIN MOUSSE

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, cinnamon, ginger and allspice; fold into pudding. Fold in 1/2 cup whipped topping. , Transfer to individual serving dishes. Refrigerate until serving. Garnish with remaining whipped topping. Sprinkle with coarse sugar if desired.

BUTTERSCOTCH MOUSSE PIE

Steps:

• Preheat the oven to 350°F.
• Combine the tofu, cashew butter, rice syrup, butterscotch, and vanilla in a food processor and process until creamy and completely smooth. Pour the mixture into the crust.
• Combine the chocolate chips and rice milk in a small saucepan and heat gently. Whisk together until smooth. Or, combine the chocolate chips and rice milk in a small bowl, heat in a microwave for about 45 seconds or until melted, then whisk together.
• Drizzle the melted chocolate over the top of the pie. Using a spoon, gently create swirl patterns.
• Bake for 40 to 45 minutes, or until the pie feels set in the center. Cool completely, then serve. If time allows, chill before serving.
• nutrition information
• Calories: 392
• Total Fat: 20g
• Protein: 10g
• Carbohydrates: 46g
• Fiber: 1g
• Sodium: 260mg

LIGHT BUTTERSCOTCH PINEAPPLE MOUSSE

Steps:

• Mix the crushed pineapple with juice and the butterscotch pudding mix until well combined.
• Fold in the cool whip until well blended.
• Spoon into dessert dishes (if desired garnish the top with sliced strawberries that have been sweetened with Splenda) and refrigerate until ready to serve.

BUTTERSCOTCH MOUSSE

Steps:

• Beat milk & pudding mix til thick.
• fold in rest of ingredients & serve immediately or refrigerate til ready to serve.
• wonderful with Pepridge Farms Chessmen cookies.

BUTTERSCOTCH MOUSSE

Steps:

• In a food processor, grind the cashews approximately 2 minutes until they are the consistency of ground meal. Add the dates and process 1 minute or until you reach a pasty consistency.
• Gradually add the water and blend until smooth and creamy. Add the nutmeg, cinnamon, and butterscotch extract and process a couple more seconds until completely blended.
• Serve in chilled glasses layered with slices of kiwi.

BUTTERSCOTCH MOUSSE PIE

Steps:

• MAKE THE TOPPING
• In a medium bowl, whisk the brown sugar with the cornstarch, salt and 1/2 cup of the half-and-half. Strain the half-and-half mixture through a fine sieve into a medium saucepan using a rubber spatula to press out any lumps of sugar. Whisk in the remaining 1 cup of half-and-half and the egg yolks. Cook the half-and-half mixture over moderate heat, stirring constantly with a heatproof rubber spatula, until it is thick and bubbling, about 7 minutes. Off the heat, whisk in the butter and the vanilla. Scrape the butterscotch pudding into a bowl and press a piece of plastic wrap directly onto the surface. Refrigerate the butterscotch pudding until chilled, at least 3 hours or overnight.
• Preheat the oven to 350°. Butter a 9-inch glass pie plate and dust with bread crumbs, tapping out any excess. In a bowl, using an electric mixer, beat the egg yolks at high speed until thick and pale yellow, about 3 minutes. At medium speed, gradually beat in 6 tablespoons of the brown sugar, then beat at high speed until very thick, 5 minutes longer. Beat in the flour and vanilla.
• In a large bowl, using clean beaters, beat the egg whites with a pinch of salt until soft peaks form. Add the remaining 2 tablespoons of brown sugar and beat at high speed until stiff and glossy, about 2 minutes. Using a rubber spatula, fold one-fourth of the egg whites into the yolk mixture, then fold the mixture into the remaining whites until no streaks remain. Spread the mixture in the pie plate and smooth the top. Bake about 20 minutes, until the soufflé has risen and fallen slightly and is golden and springy to the touch. Turn off the oven and leave the crust in for 5 minutes. Transfer the crust to a rack to cool completely, about 30 minutes.
• Fill the crust with the pudding. Refrigerate for at least 3 hours or overnight.
• Just before serving, in a medium bowl, beat the heavy cream with the confectioners' sugar and vanilla until firm. Spoon the cream over the pie and dust with cinnamon. Cut into wedges and serve.

BUTTERSCOTCH MOUSSE

Steps:

• 1. Beat milk and pudding mix with whisk 2 min.
• 2. Stir in COOL WHIP.
• 3. Serve immediately.Or.refrigerate until ready to serve.

BUTTERSCOTCH PUMPKIN MOUSSE RECIPE

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, cinnamon, ginger and allspice; fold into pudding. Fold in 1/2 cup whipped topping.
• Transfer to individual serving dishes. Refrigerate until serving. Garnish with remaining whipped topping.
• Yield: 4 servings.
• Originally published as Pumpkin Mousse in Light & Tasty
• December/January 2007, p55
• Nutritional Facts
• 3 cup mousse with 2 tablespoons whipped topping equals 96 calories, trace fat (trace saturated fat), 2 mg cholesterol, 360 mg sodium, 18 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat-free milk.
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BUTTERSCOTCH MOUSSE

Steps:

• In 1-quart saucepan, place 1 tablespoon soymilk and the butterscotch chips. Heat over low heat, stirring constantly, until chips are melted and mixture is smooth. Cool slightly.
• Meanwhile, in medium bowl, beat 3/4 cup soymilk and the pudding mix with wire whisk until mixture is blended and thickened. Stir in melted chip mixture until well blended. Fold in 2 cups whipped topping.
• To serve, spoon into individual dessert dishes; serve immediately or refrigerate until serving time. Just before serving, top with banana slices and additional whipped topping.