marsha-tbay
Well-known member
Strawberry Mousse Pie
Ingredients:
Crust (1st Layer)
• 1 cup sunflower seeds, raw, unsalted
• 1 cup shredded coconut, unsweetened
• 1/4 tsp. salt
• 1/4 cup butter, softened
Filling (2nd Layer)
• 1 tsp. gelatin
• 2 Tbsp. water
• 4 oz. fresh strawberries
• 8 oz. cream cheese, softened
• 1/2 Tbsp. lemon juice
• 1/4 tsp. SweetLeaf® Liquid Stevia Berry Sweet Drops™
• 1/2 cup heavy cream
3rd Layer
• 8 oz. fresh strawberries, sliced
Topping (Last Layer)
• 16 oz. heavy cream
• 1/2 tsp. SweetLeaf® Liquid Stevia Vanilla Crème Sweet Drops™
Directions:
Place all crust ingredients into a food processor and pulse until they are the consistency of fine crumbs. Grease a 10-inch springform pan. Spread crust ingredients onto the bottom of the pan.
Place the water into a small saucepan and sprinkle the gelatin over it. Heat on low, stirring constantly until the gelatin completely dissolves. Allow to cool.
Place all the remaining filling ingredients, except heavy cream, into the food processor and process until smooth. Remove and place this filling mixture into a stand mixer and add heavy cream. Combine, on high, until mixture is whipped. Slowly blend in the cooled gelatin for another minute. Spread this mixture onto the crust. Lay sliced strawberries over the filling.
For the topping, pour the heavy cream into a stand mixer with Vanilla Crème Sweet Drops and blend until whipped. Taste and adjust Sweet Drops as needed. Smooth this over the strawberries. Refrigerate for 2 – 3 hours or overnight.
Serves: 12
Recipe courtesy Sugar-Free Mom.
Do you have a sub for the coconut in the crust, or would it turn out ok if omitted?
You could replace it with almond flour or more sunflower seeds and add some pumpkin seeds.
Can any nuts be substituted?
I believe you could sub any nut you like for the sunflower seeds.
Ingredients:
Crust (1st Layer)
• 1 cup sunflower seeds, raw, unsalted
• 1 cup shredded coconut, unsweetened
• 1/4 tsp. salt
• 1/4 cup butter, softened
Filling (2nd Layer)
• 1 tsp. gelatin
• 2 Tbsp. water
• 4 oz. fresh strawberries
• 8 oz. cream cheese, softened
• 1/2 Tbsp. lemon juice
• 1/4 tsp. SweetLeaf® Liquid Stevia Berry Sweet Drops™
• 1/2 cup heavy cream
3rd Layer
• 8 oz. fresh strawberries, sliced
Topping (Last Layer)
• 16 oz. heavy cream
• 1/2 tsp. SweetLeaf® Liquid Stevia Vanilla Crème Sweet Drops™
Directions:
Place all crust ingredients into a food processor and pulse until they are the consistency of fine crumbs. Grease a 10-inch springform pan. Spread crust ingredients onto the bottom of the pan.
Place the water into a small saucepan and sprinkle the gelatin over it. Heat on low, stirring constantly until the gelatin completely dissolves. Allow to cool.
Place all the remaining filling ingredients, except heavy cream, into the food processor and process until smooth. Remove and place this filling mixture into a stand mixer and add heavy cream. Combine, on high, until mixture is whipped. Slowly blend in the cooled gelatin for another minute. Spread this mixture onto the crust. Lay sliced strawberries over the filling.
For the topping, pour the heavy cream into a stand mixer with Vanilla Crème Sweet Drops and blend until whipped. Taste and adjust Sweet Drops as needed. Smooth this over the strawberries. Refrigerate for 2 – 3 hours or overnight.
Serves: 12
Recipe courtesy Sugar-Free Mom.
Do you have a sub for the coconut in the crust, or would it turn out ok if omitted?
You could replace it with almond flour or more sunflower seeds and add some pumpkin seeds.
Can any nuts be substituted?
I believe you could sub any nut you like for the sunflower seeds.