Butterscotch Mousse Recipes

BUTTERSCOTCH MOUSSE

Butterscotch Mousse image

Move over, chocolate mousse. This new taste sensation is made with butterscotch chips and soymilk.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 10m

Yield 6

Number Of Ingredients 7

Ingredients

1 tablespoon soymilk
2 tablespoons butterscotch chips
3/4 cup soymilk
1 box (4-serving size) butterscotch instant pudding and pie filling mix
2 cups Cool Whip fat-free frozen whipped topping, thawed
Sliced banana, if desired
Additional frozen (thawed) fat-free whipped topping, if desired

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.

Nutrition Facts : Calories 130, Carbohydrate 27 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 20 g, TransFat 0 g

BUTTERSCOTCH PUMPKIN MOUSSE

Butterscotch Pumpkin Mousse image

Guests savor every creamy, spoonful of this spiced autumn dessert. It tastes so good, no one guesses that it's actually low in fat. -Patricia Sidloskas, Anniston, Alabama

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1-1/2 cups cold fat-free milk
1 package (1 ounce) sugar-free instant butterscotch pudding mix
1/2 cup canned pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1 cup fat-free whipped topping, divided
Coarse sugar, optional

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.

Nutrition Facts : Calories 95 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 351mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 1g fiber), Protein 4g protein.

BUTTERSCOTCH MOUSSE

Butterscotch Mousse image

Make and share this Butterscotch Mousse recipe from Food.com.

Provided by aHomeInMi

Categories Dessert

Time 10m

Yield 1/2 cup each, 6 serving(s)

Number Of Ingredients 6

Ingredients

1 (1 ounce) package jello butterscotch fat free instant pudding mix
1 1/2 cups cold nonfat milk
1 1/2 cups thawed Cool Whip Lite
1 cup raisins
1 cup coconut
1 cup crushed walnuts

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.

Nutrition Facts : Calories 374.1, Fat 24.5, SaturatedFat 11.5, Cholesterol 1.6, Sodium 115.6, Carbohydrate 37, Fiber 4.5, Sugar 27.8, Protein 7.3

BUTTERSCOTCH MOUSSE

Butterscotch Mousse image

This recipe comes from the Physicians Committee for Responsible Medicine in Washington, D.C. I haven't tried it yet, but it sounds good and I love dates!

Provided by LSUgirl

Categories Dessert

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 cup cashews, raw
1 cup dates, soft pitted, packed measure
1 cup water
1/8 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon butterscotch extract
6 kiwi fruits, sliced

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.

Nutrition Facts : Calories 394.3, Fat 16.7, SaturatedFat 3.2, Sodium 224.8, Carbohydrate 61.6, Fiber 8.2, Sugar 40.2, Protein 7.7

BUTTERSCOTCH MOUSSE PIE

Butterscotch Mousse Pie image

Categories Bake Tofu Chill Vegan

Yield makes one 9-inch pie, 6 to 8 servings

Number Of Ingredients 8

Ingredients

One 16-ounce tub silken tofu
1/3 cup cashew butter
1/3 cup brown rice syrup or maple syrup
2 teaspoons butterscotch extract
1 teaspoon vanilla extract
One 9-inch vegan chocolate graham cracker crust
2 tablespoons chocolate chips
2 tablespoons rice milk

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

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