This Low-Carb Pistachio Mousse Recipe makes a delicious dessert. This version uses all natural ingredients and the beautiful green color comes from matcha tea! This creamy mousse can be part of a low-carb, keto, LCHF, Atkins, diabetic, gluten-free, or grain-free diet.
Pour the almond milk in a jar or glass container with a cover. Stir in the raw pistachios. Cover the container and refrigerate for 24-48 hours. The longer the nuts soak, the more pistachio flavor will be absorbed by the milk.
After the nuts have soaked, strain out the nuts from the milk while pouring the milk into a large measuring cup. Discard the nuts as they have lost much of their flavor.
In a 1 1/2 -2 quart saucepan, whisk together the 1/4 cup sweetener, xanthan gum, matcha and sea salt.
Add the egg yolks to the pistachio-flavored milk and whisk together. Add this liquid mixture very slowly (a tablespoon at a time) to the dry ingredients in the saucepan, whisking between each addition. Place saucepan over medium low heat and bring to a simmer, whisking frequently. Remove from heat.
Stir vanilla extract into the pudding mixture. Allow to cool for several minutes at room temperature, then refrigerate for 2-3 hours, or until chilled.
In a medium mixing bowl, beat whipping cream and the two tablespoons of the sweetener, using a mixer, until soft peaks form. Add vanilla and beat again until stiff peaks form.
Stir 1/3 of the whipped cream into the pistachio pudding mixture to lighten. Fold in the rest of the whipped cream. Gently stir in 1/2 cup of pistachio nuts.
Transfer mixture into the desired serving dishes, cover and refrigerate a few hours before serving.
Serving size: 1/4th of the recipe (about 6 ounces)
Per serving:
Calories: 299
Fat (g): 30
Carbs (g): 5
Fiber (g): 1
Protein (g): 5
Net carbs (g): 4
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