Low-carb Cream Cheese Mousse

I have been to low-carb heaven. It tasted like cheesecake.
The inspiration for the recipe can be found here.
Get ready for bliss.


Yin Yang Cream Cheese Mousse with Raspberries
16 carbs total

To make the filling:
  1 8oz package low fat cream cheese (check the label and make sure it says 1 carb per tbsp) allow to soften at room temperature at least 1 hour
2 tsp Splenda
1 tsp. vanilla extract
1 cup heavy cream
1 tbsp Hershey's Dark Chocolate Cocoa Powder (added later)
  Beat heavy cream in a bowl until it forms soft peaks. Add softened cream cheese, Splenda, and vanilla. Beat whipped cream into the cream cheese mixture, using low speed of electric mixer.
Remove half of mixture into one half of a bowl.
Add cocoa powder (add more to taste) and mix well.
Add to the other half of the bowl.

You can line your bowl with raspberries first, and then garnish some on top, or just use this as a dip! Or hell, just eat it with a spoon.
  Chill at least one hour. This will keep in the refrigerator for several days.

NOT a diet

I am absolutely, positively not on a diet. If I were, my body would immediately shut out all reason and demand cookies until I cave. However, I snack A LOT. Every 2-3 hours, I'd say. And I've come to the conclusion that there are probably better snacks to eat than cookies, crackers, bagels, carby carby mccarbersons.

So today begins my adventures in "healthier" snacking.

Today I ate a small portion of cottage cheese and mandarin oranges for morning snack (I don't eat breakfast.)

For pre-lunch snack, I had walnuts and dried cranberries.

Lunch was a bowl of hearty tomato soup.

After-lunch snack was possibly my favorite of the day: two spoonfuls of cottage cheese, 1/3 cucumber, 2 cherry tomatoes and pepper.

That's healthy, right?

For dinner, my roommate is making asparagus and some coconut tofu while I whip up vegan lemon aioli sauce for the asparagus and vegan peanut sauce for the tofu. Recipes for those sauces to come!