Cheesecake Mousse
Cheesecake Mousse is an moderately easy dinner. Made with 1 can evaporated skim milk, 1 (3 oz.) pkg. lemon gelatin, 1 c. boiling water, 1/2 c. sugar and 8 oz. nonfat cream cheese, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π Recipe adapted from RecipeNLG-Full
Place milk in a deep bowl with beaters.
Freeze until ice crystals start to form.
Dissolve gelatin in boiling water and cool to room temperature.
Beat icy milk on high until light and fluffy.
Beat cream cheese and sugar in a large bowl until fluffy. Blend in cooled gelatin and vanilla.
Add whipped evaporated milk.
Beat at high speed for 2 minutes.
Pour into dessert glasses and sprinkle with crumbs.
Chill 3 hours.
π· Perfect Pairings
Complete your meal with these
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