|Pat Chapman's Balti Bible|
|by Pat Chapman|
Opening with a visit to the balti lands, this cookbook goes on to look at the basic ingredients needed for balti.
1 - 10 of 288 for cream cheese mousse
In small bowl, ... large bowl, beat cream cheese, 1/4 cup ... Refrigerate to chill. Before serving, top each with fresh fruit. Makes 8 - 1/2 cup servings.
1. Beat cream cheese until smooth. 2. ... sugar and rum until very thick and creamy. 3. Slowly add egg mixture to cream cheese and blend until very smooth.
Soften gelatin in ... low heat. Blend cream cheese with sugar. Add ... whites and whipped cream. Pour into a well- oiled 1-quart mold and chill until set.
Mix peanut butter mousse. Pour into ... until firm. Heat cream and butter in ... Remove pan; remove foil. Pour glaze over mousse and smooth all surfaces.
Put a seasonal ... with this pumpkin mousse, topped with ... aside. Beat the cream in a mixing ... Beat the cream cheese and sugar in ... 3g fiber; 6g protein.
As luscious as ... texture of a mousse. It is ... Separate eggs. Put cream cheese in a bowl ... pan rim. Sift powdered sugar on top just before serving.
Chop or blend ... Refrigerate 1 hour. Cream together cream cheese, 1/2 of ... 1/2 hour. Make Mousse as directed on ... Refrigerate until ready to serve.
This dessert is ... cover meringue: Beat cream cheese and sugar until ... Fold into beaten mousse mixture. Spread on ... wait a few hours before serving.
MOUSSE: Cream the cream cheese with powdered sugar. Add milk and peanut butter. Whip and fold in the cream and vanilla.
Crush cookies - set aside. Prepare mousse mix by package directions. Combine softened cream cheese, thawed Cool ... strategically. 1/2 cup - 8 servings.
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