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Recipes
Shopping list
Ingredients
- 8 oz Cool Whip Original Whipped Topping
- 2 medium, ripe peaches (or nectarines, about 1 ½ lb)
- ½ cup peach jam (or preserves)
- ½ teaspoon kosher salt
- 8 oz Chobani Whole Milk Plain Greek Yogurt
- 8 oz whipped cream cheese
- ¼ cup roasted pistachio kernels
Steps
- Set whipped topping out to thaw. Peel peaches and cut into 1-inch chunks (2 cups). Place 1 cup peaches, jam, and salt in small saucepan on medium. Simmer 7–10 minutes, stirring occasionally, until peaches soften and sauce thickens. Let stand to cool 20 minutes.
- Place peach mixture, yogurt, and cream cheese in food processor bowl (or blender). Process until blended and smooth. Place 2 cups whipped topping in large bowl. Stir (fold) peach mixture in gently until blended. Chop pistachios finely.
- Divide mousse among serving glasses. Chill 30 minutes. Top evenly with remaining 1 cup whipped topping and 1 cup peach chunks; sprinkle with pistachios. Serve.
Amount per ⅙ recipe serving: Calories 430, Total Fat 29g, Sat Fat 19g, Trans Fat 0g, Chol 65mg, Sodium 310mg, Total Carb 37g, Fiber 1g, Sugars 33g, Protein 4g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 0%