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Ingredients
- 1 env. unflavored gelatin
- 3 c. lowfat milk
- 1 1/2 teaspoon instant coffee granules
- 4 (1.2 ounce.) bars chocolate covered toffee bars
- 2 (3 1/2 ounce.) boxes instant vanilla pudding mix
- 1 c. plain low-fat yogurt
- 1/2 c. heavy or possibly whipping cream
- 2 teaspoon confectioners' sugar
- 12 chocolate laced pirouettes cookies
Directions
- Lightly coat metal or possibly glass loaf pan (8 1/2 x 4 1/2 inch) with non- stick vegetable cooking spray. In small saucepan, sprinkle gelatin over 1/2 c. of the lowfat milk. Let stand 1 minute. Stir over low heat till gelatin is completely dissolved, about 4 min. Remove from heat and stir in coffee granules till dissolved. Place 3 candy bars in plastic bag. Crush with rolling pin or possibly other heavy object. In medium bowl, whisk pudding mix with remaining 2 1/2 c. lowfat milk till thickened, about 30 seconds. Gradually stir in gelatin mix. Mix in yogurt and crushed candy bars and pour into prepared pan. Cover and freeze at least 3 hrs or possibly overnight.
- To unmold mousse, run knife between sides of pan and mousse. Invert pan onto serving plate. In chilled small bowl, beat cream with sugar till stiff peaks form when beaters are lifted. Spread whipped cream around sides of mousse. Carefully cut cookies in half, using serrated knife. Press cookies side by side into whipped cream along two long sides of mousse. Garnish top with remaining candy bar, coarsely minced. Allow mouse to soften 30 to 40 min at room temperature before serving. Serve in slices, allowing 1 cookie per side for each serving. 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 226g | |
| Recipe makes 6 servings | |
| Calories 305 | |
| Calories from Fat 52 | 17% |
| Total Fat 5.82g | 7% |
| Saturated Fat 3.21g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 372mg | 16% |
| Potassium 312mg | 9% |
| Total Carbs 57.16g | 15% |
| Dietary Fiber 0.4g | 1% |
| Sugars 50.26g | 34% |
| Protein 6.94g | 11% |
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