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Suntella Mousse Cookie Cups
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Suntella Mousse Cookie Cups

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Looking for a perfect, easy-to-grab dessert that works for any occasion? This mousse comes with it’s own edible cup! 

Use Lakanto Cookie Mix, for a six-ingredient dessert that’s ready in no time. It makes sugar-free, gluten-free baking easy! These delectable desserts are a great addition to any party. Top them with fruit or another fancy garnish. Your guest will never know how easy they were for you to make.

Ingredients for Cookie Cups

Ingredients for Suntella Mousse

  • ½ c cold whipping cream
  • 1 tsp vanilla extract
  • ¼ c Lakanto Suntella

Directions for Cookie Cups

  1. Preheat oven to 350°F. 
  2. Spray mini muffin tin with cooking spray and set aside. 
  3. Mix ingredients for cookie cups together to form a dough. 
  4. Press 1 Tbsp of dough into each muffin tin and up the sides to form a cup. 
  5. Make sure there are no holes/gaps and the cup is evenly shaped. 
  6. Bake for 10 minutes. Important Note: If the cookies puff up during baking, push down on them in the center after taking them out of the oven before cooling. You want a deep cup so it can handle all that delicious Suntella mousse filling.
  7. Allow the cups to cool before removing from pan or filling.
  8. Gently use a knife to get the cups out if they do not easily come out. 

Directions for Suntella Mousse

  1. Whip the cream and vanilla together for 3 minutes or until stiff peaks form.
  2. Fold in Suntella.
  3. Use a piping bag or ziplock bag to pipe into cooled cookie cups.
  4. Top the chocolate-filled cookie cup with a raspberry or some raw coconut chips.
  5. You can serve immediately, or store in an airtight container in the fridge for enjoying later.

 

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