Nonfat Dry Milk, Whipping Base (Partially Hydrogenated Palm Kernal Oil, Maltodextrin, Propylene Glycol Esters of Fatty Acids, Sodium Caseinate, Acetic Acid Esters of Monoglycerides, Dipotassium Phosphate, Microcrystalline Cellulose, Hydroxypropyl Methyl Cellulose, Mono and Diglycerides, Sodium Aluminosilicate), Maltodextrin, Cream Cheese Blend (Bakers Cheese [Nonfat Milk Solids, Lactic Acid, Culture], Cream Cheese Solids, Disodium Phosphate), Modified Corn Starch, Calcium Caseinate, Tetrasodium Pyrophosphate, Natural and Artificial Flavor, Sucralose (Splenda� Brand), Yellow #5 and #6.
One envelope yields: Four 1/2 cup servings. Pour 3/4 cup (6 fluid ounces) very cold skim milk into a mixing bowl. Add the contents of 1 envelope of Sans Sucre Cheesecake Mousse. Using an electric mixer, blend on lowest speed until mix is blended. Slowly increase the mixer speed until highest speed is reached, whipping for a total of 5 minutes. Pour into 4 dessert dishes and refrigerate 2 hours before serving. Can also be used in recipe on side panel, or in your own creative dessert preparation. Parfaits: Prepare 1 envelope each of 2 of your favorite Mousse flavors. Fill a tall, narrow glass or parfait, alternating layers of each flavor. Refrigerate 2 hours before serving. For Mousse Pie: Use both pouches and 1 1/2 cups (12 fluid ounces) very cold skim milk and follow package directions. Spoon mousse into an 8-inch prepared pie crust. Refrigerate 2 hours before serving. Cheesecake ALA Mode: Prepare 1 envelope of Sans Sucre Cheesecake Mousse, following package directions. Spoon Cheesecake Mousse into an 8-inch graham cracker pie crust and spread evenly. Spoon your favorite canned fruit pie filling over Mousse. Chill 2 hours before serving. Garnish with whipped topping and fresh fruit pieces.
Always refer to the actual package for the most accurate information