SANS SUCRE Cheesecake Mousse Mix - Sugar Free and Gluten Free

When I first made this per directions, the mousse was so thick and gummy it felt “sticky“ to eat. The texture was too dense and very unpleasant- despite the great flavor.So, I played around with the directions to make this more KETO “friendly” by increasing the protein with no added sugar (and no concern for fat). I was thrilled with the results!To begin with, you will need a high power mixer to make this work! I use a full sized KitchenAid stand mixer with the “whipping” tool attached rather than the standard “beater” attachment. The high speed whipping of the mix, along with using ultra-pasteurized whole milk, are THE factors in the success of this modification. I use the red FULL FAT Fairlife milk (13G protein per serving, and the thickness adds richness to the mousse). For additional sweetening, which you will probably need, I use Truvia Baking Blend (measures out exactly like granulated sugar).To begin with, NEVER add the mix to the bowl first. It will “glue” to the bottom of the bowl as soon as you add the milk, and it will be VERY hard to mix in (experience speaking here LOL).Pour about half of 2-1/4 cups of super cold, full fat, ultra-pasteurized milk into your mixing bowl (instructions say 1-1/2). Using the “whip” attachment on your stand mixer, at the very lowest speed, slowly pour in the contents of the two packs in the box. Thoroughly mix. Add the rest of the milk and add Truvia to taste. Slowly increase the speed of the mixer until you are at the max setting. Whip for 5 minutes (or more if needed).If your mix is forming “hard” peaks after blending for only a couple minutes, you can add more milk and continue mixing. The batter will stand up to high speed extended mixing for long periods of time. If the mixture has the consistency of very firm cake batter, and remains somewhat pourable, don’t fear, because the mixture will firm up more after it’s refrigerated for several hours.To get the mix “pourable” into dessert dishes, I’ve added more than 2-1/2 cups of milk, but I wouldn’t start there. See first how your milk works. The added fat in the milk has a lot to do with the texture, so if you use different milk, go slowly 😊.The result of this modification is a delicious, light and fluffy dessert that delivers a bit of protein with less carbs than most desserts.

Oh my goodness this stuff is sooooooo yummy amazing!!

Very easy to make and no after taste. Whole family likes it.

Wow sums it up right there. I didnt have a mixer to beat the mousse mix so I would do it by hand. I didnt beat the mix up long because of my condition I was in too much pain to continue. It had some lumps in it but I left them. Even though I didnt mix the mousse for long it still thickened up beautifully. It was the consistency of a smooth soft cheesecake. I was so impressed. The taste is great, it is not overpowering. I feel the flavor could probably be a bit stronger, but it is not a deal breaker.

I made one of the two packets provided but the result was a bad flavor. I won’t be making the other packet.

Taste great

This didn't taste like cheesecake at all. All I could detect was orange, which I don't really like. I used almond milk to save on calories and that worked fine. Used the whisk attachment on an immersion blender.

Easy to prepare and works great in a Cremi machine as a low fat, low sugar gelato