Valentine’s day is fast approaching, and I wanted to create a dessert that would be the perfect ending to a romantic meal. I chose  raspberries because of their lovely deep color and at first thought about doing a raspberry fool, but thought that it was too simple. I thought of adding cream cheese and thus my raspberry cheesecake mousse was born! I think it’d be extra-lovely if chocolate hearts were used as a garnish instead of chocolate shavings. Of course, that part is all up to you!

8 ounces frozen raspberries, thawed
8 ounces cream cheese, room temperature
1/2 cup confectioners’ sugar
1/2 teaspoon vanilla
1 tablespoon honey
3/4 cup heavy cream
Whole raspberries (optional)
White chocolate (optional)

Using a food processor, puree the raspberries until smooth. Set aside.

In a medium bowl, beat together the cream cheese, confectioners’ sugar and vanilla until smooth. Set aside.

In a large bowl, beat the heavy cream and honey together until soft peaks form. Gently fold in the cream cheese mixture. Fold in the raspberry puree.

Spoon into individual serving bowls and garnish with raspberries and white chocolate. Cover and chill for at least 1 hour before serving.

Yields about 4 servings.

2 California avocados
Juice of 1 lime
1/2 teaspoon vanilla
1/3 cup agave nectar
8 ounces cream cheese
1 3/4 cup heavy cream
4 tablespoons honey

Using a food processor, puree the avocado flesh, lime juice, vanilla and agave nectar together until smooth. Set aside.

In a large bowl, combine 2 tablespoons of the heavy cream and cream cheese together until smooth. Add the avocado mixture; stir until well combined. Set aside

In a medium bowl, beat together the remaining heavy cream until soft peaks form. Gently fold the whipped cream into the avocado mixture.

Divide mousse into 4 individual serving glasses or bowls. Cover and chill for at least 4 hours. Top with a tablespoon of honey before serving.

Yields 4 servings.

1/2 cup heavy cream
3 cups milk
1 box (1.5 ounces) vanilla pudding
1 box (1.5 ounces) butterscotch pudding
15 ounces canned pumpkin
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg

In a medium bowl, beat the heavy cream until soft peaks from. Set aside.

In a large bowl, beat the milk and pudding mixes together for 2 minutes. Fold in the pumpkin and spices. Gently fold in the whipped cream.

Divide mixture among individual serving dishes and chill until ready to serve.

Yields 6 servings.

I was trying to find a find an easy way to make fruit mini-tarts for the holidays, and discovered how use pre-made cookie dough for the crust. When I went grocery shopping for the ingredients, I accidentally picked up peanut butter cookie dough (in stead of the sugar cookie I wanted) and decided to work with it anyhow. These mousse cups came out quite delicious!

Cookie Cups:
1 18-ounce packages refrigerated peanut butter cookie dough

Peanut Butter Mousse:
1 cup heavy cream
8 ounces cream cheese, softened
1 cup creamy peanut butter
2 tablespoons milk
3/4 cups confectioner’s sugar

1-2 ounces semisweet chocolate, melted

Cookie Cups:
Preheat oven to 350 degrees. Grease or line 12 muffin cups.

Cut cookie dough into 12 equal-sized pieces. Place 1 piece of cookie dough in the bottom of each muffin cup; press to cover sides and bottom.

Bake for 15 minutes or until golden brown. Using a teaspoon, gently depress crusts as they will puff up slightly.

Peanut Butter Mousse:
In a medium bowl, beat the heavy cream with an electric hand mixer until soft peaks form. Set aside.

In a large bowl, beat the cream cheese and sugar together until smooth. Add the peanut butter and milk; beat well. Fold in the whipped cream. Pour the filling into the prepared cookie cups.

Fill cookie cups with mousse. Drizzle with melted chocolate.

Yields 12 servings.