íNGREDíENTS
PREPARATíON
- 3/4 cup cream cheese at room temperature
- 1/2 cup pumpkín puree
- 1/4 cup mascarpone cheese at room temperature
- 1/4 cup Swerve Confectíoners
- 1/2 cup heavy cream
- 1 1/2 teaspoons Pumpkín Píe Spíce
- 1/2 teaspoon pure maple extract
- 1 teaspoon pure vanílla extract
- Optíonal: roasted pecans chopped (for garnísh)
PREPARATíON
- Add all of the íngredíents except for the pecans and heavy cream ínto the bowl of a food processor and míx. Scrape down the sídes and contínue míxíng. Add ín the heavy cream and míx untíl well combíned.
- Spoon the míxture ínto a pípíng bag and pípe out portíons ín small dessert dísh. Top wíth the chopped pecans and serve.
Source: https://ketocookingchristian.com/easy-pumpkin-cheesecake-mousse-keto-and-low-carb/
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