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
*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.
Stir in whipped topping and Andes chocolate mint chips.
Spoon mousse into four pretty dessert dishes (about ½ cup each).
Cover and refrigerate overnight.