Simple and Delicious Peanut Butter and Jelly Mousse

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter offers a similar flavor with less sugar

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta provides a lighter texture and flavor

Add 1 cup of washed raspberries and granulated sugar or sweetener to a small pan.

Put the pan on high heat and wait for it to start boiling.

Lower the heat and boil for 3 minutes, stirring occasionally.

Cut pre-made chocolate sponge into two circles using a glass.

Place the sponge circles into serving glasses.

Strain juice from the raspberries and soak the sponge with around 2 tablespoons of the liquid each.

Extract the rest of the raspberry puree using a wire metal strainer and a spoon.

Whip 1 cup of heavy whipping cream in a mixing bowl until firm peaks form, ensuring everything is very cold by chilling the bowl and beaters in the freezer for at least 10 minutes.

Add 3 tablespoons of powdered sugar or sweetener and vanilla powder or extract to the whipped cream and mix at slow speed until thick.

Turn off the mixer when the mixture is just starting to thicken, ensuring it is under-beaten by about 15 seconds.

Transfer the raspberry jelly into a piping bag and pipe it evenly between the two glasses.

Shake lightly to distribute the jelly evenly and refrigerate for 10 minutes.

Add 2 tablespoons of smooth peanut butter to the whipped cream and continue mixing for 10-15 seconds, being careful not to overbeat.

Pipe the peanut butter cream evenly between the two glasses, using a preferred piping tip for decoration.

Decorate with chopped peanuts, peanut butter cups, or a sprinkle of dark chocolate.

Refrigerate for 30 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens