I made Black Forest Cake for my son’s birthday and there was some leftover whipped Cream. To use up leftover whipped Cream, I often make ‘Instant Chocolate Mousse’. This is another good way to use up leftover whipped Cream. Mix about same amount of whipped Cream and Greek Yoghurt, sweeten the mixture as you like, spread thinly, and freeze. Today I added some Frozen Blueberries, leftover Arnott’s Choc Ripple biscuits and chopped Almonds. Super simple to make, it freezes very quickly, and a perfect snack on a hot summer day.
Leftover Whipped Cream
Greek Yoghurt *about same amount as Whipped Cream
Sugar, Honey, etc. *optional
Fruit, Nuts OR Cookies *Today I added Frozen Blueberries, leftover Arnott’s Cho Ripple Biscuits and chopped Roasted Almonds
- Add Greek Yoghurt to the leftover whipped Cream and mix well. If you want the mixture sweet, add Sugar, Honey, etc. The amount of the sweetener depends on your preference.
- Line a tray with plastic food wrap OR baking paper, and spread the mixture thinly, about 6-8mm thick.
- Add some Fruit and Nuts, that need to be chopped if large, and slightly push them into the Cream mixture.
- Leave it in the freezer until frozen. Cut into small pieces and enjoy.
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