BariatricTV ForumRECIPESFood and stuffCandy Crunch Mousse
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David Schronce
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Surgery Date: Dec 6, 2010
Surgery Type: RNY
From:: Wilmington, NC
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« on: July 16, 2012, 07:53:52 AM »
Inspiration strikes from many corners.  This is a WLS riff on the recipe from the inside of the Cool Whip lid.


Candy Crunch Mousse
Serves 6

2 1oz packages Sugar Free Chocolate Instant Pudding Mix
2 cups cold non-fat milk
1 8oz tub Sugar Free low fat Whipped Topping, thawed
2 Oh Yeah! Vanilla Toffee Fudge Protein bars (or your favorite), chopped and divided
1 oz dark chocolate (optional garnish)

Whip pudding mixes and milk with whisk for 2 minutes.
Stir in 1/2 of the whipped topping.
Add all but 3 Tbsp chopped protein bar
Pour into individual serving containers
Top with remaining whipped topping and chopped candy pieces.

Optionally top with chocolate curls

Cook's Notes:  I've only made this with cow's milk as I am not lactose intolerant.  As I remember, one of the "substitute milks" doesn't play well with instant pudding - I think it is soy - so avoid that combination.
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---dave---
Indykitty
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Surgery Date: 12/15/2008
Surgery Type: RNY
From:: Indianapolis, IN
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« Reply #1 on: July 18, 2012, 07:52:54 AM »
I think none of  the subs work well with instant pudding - or so it said on my pudding package. This looks yummy!  Cheesy
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