PEANUT BUTTER MOUSSE WITH CHOCOLATE GLAZE

INGREDIENTS 60g (1/4 cup) extra-light cream cheese 245g (1 cup) low-fat cottage cheese 2 tablespoons natural smooth peanut butter (sugar free and salt free) 2 tablespoons rice malt syrup 1/4-1/2 teaspoon sea salt 1 tablespoon roasted salted peanuts, chopped CHOCOLATE GLAZE 2 1/2 tablespoons rice malt syrup 2 tablespoons coconut oil 1 tablespoon raw cacao powder, sifted EQUIPMENT You will need a food processor for this recipe.

HOW TO MAKE 1.Process the cream cheese, cottage cheese, peanut butter, rice malt syrup and sea salt in a food processor until smooth. Divide among four 100ml glasses or jars. Chill for 10 minutes. 2.Meanwhile, to make the chocolate glaze, place the rice malt syrup, coconut oil and cacao powder in a small saucepan over medium-low heat. Stir for 2 minutes until melted and smooth. Cool for 2 minutes. 3.Spoon the glaze over the peanut butter mousse. Set aside for 5 minutes to set slightly. Sprinkle with peanuts.

NUTRITION

• 1171 kj
  ENERGY
 
• 15.5g
  FAT TOTAL
 
• 7.7g
  SATURATED FAT
 
• 1.5g
  FIBRE
 
• 13.2g
  PROTEIN
• 8mg
  CHOLESTEROL
 
• 403mg
  SODIUM
 
• 23.4g
  CARBS (SUGAR)
 
• 25.9g
  CARBS (TOTAL)

All nutrition values are per serve