My friend Deb hosted a group of friends on Saturday night to celebrate St. Patrick’s Day, and I couldn’t resist jumping at the opportunity to celebrate this green holiday (and mostly to see my friends!)
For a long time, mini desserts have been my favorite treat to bring to parties. I’ve made peanut butter and chocolate minis, red velvet cheesecake minis, and many more. Click here to see the ones I’ve shared over the years…
I love minis because they’ve got the portion control that I need to stay on track. After putting these desserts together, I was VERY pleased to see that these desserts came out to 4 SPs each!
The Girl Scouts have been at every grocery store in town for months. I’ve dodged them (truth) and tried not to make eye contact with the Tagalongs and Samoas for weeks. The one time I actually need a box of Thin Mints to make a recipe, I couldn’t find a Girl Scout to save my life. Note: I subbed in Kroger brand Mint Fudge Enrobed Cookies and they worked well. I just couldn’t believe the irony of not being able to find those scouts when I needed them.
These minis were a HUGE hit at the party, and I also had my VERY FIRST corned beef dinner. Quite delicious, although I definitely went well over my available points on Saturday night. Let’s hear it for weeklies!
St. Patrick’s Day Mint Mousse Mini Desserts
Adapted from Tasty Kitchen
4 Kroger Mint Fudge Enrobed Cookies (or 6 Thin Mints)
2 cups milk, fat free
1 Pkg. Sugar Free White Chocolate pudding mix
¼ tsp. mint extract
3 drops green food coloring
1 container Cool Whip Free, thawed
1/2 cup Cool Whip Free, for optional garnish
1. In a food processor, crush the Thin Mints cookies then set them aside.
2. In a medium bowl, whisk the milk and the pudding mix together for 2 minutes. Note: It will thicken up nicely!
3. Fold in mint extract, food coloring, and 2 cups of Cool Whip (half of the 8-ounce container) and fold/mix until the color is no longer white.
4. Into your choice of 3 oz. mini dessert cups, layer cookie crumbs and mint mousse until you reach the top. Add a tiny dollop of cool whip to the top and garnish with a sprinkle of cookie crumbs.Note: I use piping tools like these to easily fill the cups – affiliate link
5. Serve with a tiny spoon and enjoy!
Per 1/12th recipe serving:
CAL 94; FAT 2g; SAT FAT 1g; CARBS 13g; PROT 2g; FIB 0g; SUG 8g
WW Points+: 2; WW Freestyle Smart Points: 4