Saturday Thoughts...Small Recipe Orange Mousse

Minus One That was Eaten   

Lime Mousse Just as good as the Orange
 One of the few blogs I follow is I have had success with her recipes and even if I don’t try them I enjoy reading her blog and the food photos are good.
 I tried her recipe for Orange Creamsicle Mousse recently, YUM. If you are counting calories this might not be what you want to fix, but as an indulgence it is really good and simple to make. 
 The cream cheese helps cut down on what might otherwise be an overload on sweet, but the citrus cut back just enough with the cream cheese to save it. I used what I have on hand for citrus. We like the lime best.
  My daughter stopped by when I was getting ready to take photos of mine and ate one of them. She was just going to taste it and ended up eating all of it and taking another one home with her. I tried topping them a little different for each one and we liked the GF shortbread crumbs I make the best.  
 I also make this using a prepared Gluten Free Graham Style Pie crust. I have tried just the GF crumbs you can buy in a box but didn’t have too much luck with them.
Orange Mousse
3 to 4 servings
12 ounces cream cheese, softened to room temperature
1 cup powdered sugar
Juice of 1 orange, about 1/4 cup
1 teaspoon orange extract
pinch kosher salt
1 cup whipped topping, plus more for garnish (8oz tub of Cool Whip is three cups) 
In a large bowl, beat cream cheese until it is light and fluffy.
Add in the powdered sugar, orange juice, orange extract, and salt and beat until everything is combined.
Gently fold in the whipped topping.
Equally divide orange mousse into cups and refrigerate uncovered until thickened, (about 1 hour up 24 hours). Garnish if you would like just before serving.

*I used 8 ounce dishes and got 4 servings. Larger dishes might have worked better as 8 ounce were quite full. 


  1. Replies
    1. It makes a nice change of pace. Not too heavy, easy to make and keeps fairly well for two to three days in fridge if you don't eat it all up at one time.

  2. How do you make the Lime Mousse?

    1. Use the same directions, subbing Limes for Oranges. I did add some green food coloring as Lime juice is fairly colorless, not green.


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