MistMint-top

I first made this recipe from Family Circle Magazine in 1986 as a small pie.  The recipe at that time was doubled and placed in an 8-inch baked pie shell.  I noted in my dessert recipe binder:  “12/23/86 – Shannon loved this.”

Daughter Shannon was 16 years old then and loved rich desserts.  Now, she tries to avoid the extra fat and calories of pie crust, so I used the adapted recipe below and made four servings of light, refreshing mousse.  Using low fat cream cheese and whipped topping along with non-fat condensed milk helps trim it down a bit, too.

MIST MINT MOUSSE

  • 4 oz cream cheese, softened
  • ½ cup sweetened condensed milk (not evaporated)*
  • 1/2 tsp mint extract
  • One drop green food coloring
  • 1 cup frozen whipped topping, thawed
  • 1/3 cup Andes chocolate mint baking chips

MistMint-place

*Save remaining milk in a covered jar and freeze for future use

4 dessert dishes

In a medium bowl, whisk together the cream cheese and condensed milk.  Whisk in mint extract and food coloring.

MistMint-bwl

Stir in whipped topping and Andes chocolate mint chips.

Spoon mousse into four pretty dessert dishes (about ½ cup each).
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Cover and refrigerate overnight.

4 servings