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Light, lovely and laced with a splash of tart key lime juice, these fancy little phyllo cups are so refreshing served as an after-dinner dessert treat...and they take just minutes to whip up! —Suzanne Pauley, Renton, Washington
This recipe is:
Contest Winning
Quick
Diabetic Friendly
Nutritional Facts 1 tart equals 69 calories, 4 g fat (2 g saturated fat), 12 mg cholesterol, 30 mg sodium, 6 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.
Originally published as Key Lime Mousse Cups in Simple & Delicious June/July 2010, p37
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Reviewed on Jul. 17, 2012 by Steel Lady
Made these for a group of 12 people and everyone loved them! The day before serving I put the mousse in a ziplock bag and refrigerated it. At the last minute I cut the corner off the bag and "piped" the mousse into the cups, it worked great.There was left-over mousse so the next morning I made crepes, filled them with the mousse and the extra raspberries, Yum again!
Made these for a group of 12 people and everyone loved them! The day before serving I put the mousse in a ziplock bag and refrigerated it. At the last minute I cut the corner off the bag and "piped" the mousse into the cups, it worked great.
There was left-over mousse so the next morning I made crepes, filled them with the mousse and the extra raspberries, Yum again!
Reviewed on Jul. 11, 2012 by ericamize
I agree with one of the other commentators, I added much less condensed milk and they were perfect to my liking!
Reviewed on Jun. 29, 2012 by mjnrs
Made these for grad party. It made more mousse than I anticipated, so I froze it. It was fantastic again at my work party. Put the mousse in the frig to thaw before going to bed and took just a few minutes to scoop into shells and garnish in the morning.
Reviewed on Jun. 29, 2012 by extendedheart
this is so yuuuummmmmy! i will definitely make it again! what i like about it so much is that it's diabetic friendly. thank you for sharing
Reviewed on Jun. 11, 2012 by joene2222
I found that working with the phyllo dough was the most time consuming of all. I could not find the already made miniature tart shells so I had to use the sheets and make the shells in a tartlet pan.The actual mousse itself was fantastic and very easy to make and didn't take too much time to whip up. I will make this again but with a differnt shell. All the guests loved this dessert.
I found that working with the phyllo dough was the most time consuming of all. I could not find the already made miniature tart shells so I had to use the sheets and make the shells in a tartlet pan.
The actual mousse itself was fantastic and very easy to make and didn't take too much time to whip up. I will make this again but with a differnt shell. All the guests loved this dessert.
Reviewed on Jun. 02, 2012 by crazycatlady58
we all loved it
Reviewed on May. 31, 2012 by germanycook
I haven't made these yet but I want to do them this weekend. Am going to try making my own cups with bought puff pastry! It's abit sweeter and may go better with the mousse.
Reviewed on May. 22, 2012 by mckittrick6
I've made this several times. It never fails to impress and receive rave reviews (and requests for the recipe.) I make it with cool whip and garnish with lime zest. Easy, delicious and impressive.
Reviewed on Aug. 08, 2011 by england02
I agree with hardardo, I made these and was very dissappointed with the phyllo cups. I will definitely make these again but not with the cups.
Reviewed on Aug. 06, 2011 by skg55
delicious... I like mousse a little stiffer... so I added 1/2 c powdered sugar to cream cheese mixture.. I could not find phyllo shells in our local store so I used sugar cookie dough, baked in miniture cup and filled them... Great recipe will do this one again.. Thanks for sharing
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