Last Friday was National S’mores Day…how could I NOT celebrate? I of course wanted a delicious gooey s’more from a campfire, but A) there wasn’t a campfire and B) I know I wouldn’t every stop at just one…or two…heck even three!
So, I started thinking of how I could fix this craving. Then I remembered a Oreo Cheesecake recipe I made once courtesy of Eat Yourself Skinny. I made it for Valentine’s day and it was delicious! I decided that I could take the base of the recipe and create my own s’more concoction.
And that’s exactly what I did with the help of my latest snack obsession!
I also picked up some other key ingredients and created S’mores Cheesecake Mousse!
S’mores Cheesecake Mousse
Servings: 2 (7 points+ per serving)
1/2 cup fat-free ricotta cheese
4 tablespoons fat-free cream cheese
2 tablespoons sugar-free chocolate pudding mix (dry)
1/2 cup fat-free cool whip
1/4 tsp vanilla
2 tablespoons Splenda (or other low-cal sweetener)
29 Honey Maid Lil’ Squares (crushed and divided)
1/4 cup mini marshmallows
Combine ricotta cheese, cream cheese, pudding mix, cool whip, vanilla, splenda, and 3/4 of the crushed graham squares. Mix until well incorporated. Cover and refrigerate for at least 30 minutes.
Divide into two serving dishes, top with leftover graham squares and marshmallows. Enjoy!
This dish definitely fixed my s’more craving! I’m thinking it would even be good to make this recipe party sized and serve at a get together! Mr. B liked it to, but thought I should have toasted the marshmallows on top. Guess this means I need a kitchen torch!
So, I gotta know how do you like your marshmallows toasted?
Mr. B will sit there and get his perfectly golden brown, while I’m a catch it on fire type of gal.