This creamy and light mango mousse is made without gelatin and has the perfect balance of sweet and tangy mango flavors. It’s an easy dessert that’s smooth and fluffy, perfect for any occasion.

Ingredients:
1 ½ cups heavy cream (cold) 
1 ½ cups mangoes (pureed) 
⅓ cup powdered sugar 
3 tablespoons vanilla instant pudding mix 
Instructions:
 Make the Mango Puree

Blend the mangoes in a food processor or mixer until smooth and creamy. Reserve ½ cup of the puree for topping.
 Whip the Cream

In a large mixing bowl, add the cold heavy cream, vanilla instant pudding mix, and powdered sugar.
Using an electric hand mixer, beat the mixture until stiff peaks form.
 Fold in the Mango Puree

Gently fold the remaining mango puree into the whipped cream mixture using a spatula. Mix until well combined and smooth.
 Assemble the Mousse

Transfer the mousse to a piping bag fitted with a round tip. Pipe the mousse into 5 glass cups or dessert bowls.
Cover each cup with plastic wrap and refrigerate for at least 5 hours (or overnight) to let it set and enhance the flavors.
 Serve & Enjoy

Top with the reserved mango puree, freshly whipped cream, or fresh fruit if desired. Serve chilled and enjoy!
Notes:
Cold Heavy Cream: Always use cold heavy cream to ensure it whips faster and holds its shape well.
Chill Time: Allow the mousse to chill for at least 5 hours for the best texture. Overnight chilling is even better.
Use Ripe Mangoes: Sweet, ripe mangoes are essential for the best flavor. If your mangoes are tart, you may need to add more sugar to balance the tanginess.
Optional Toppings: You can use Cool Whip if you’re short on time for making fresh whipped cream.
Nutrition (per serving):
Calories: 306 kcal
Carbohydrates: 26g
Protein: 2g
Fat: 26g
Saturated Fat: 16g
Cholesterol: 81mg
Sugar: 16g
Vitamin C: 18mg
Enjoy this deliciously smooth Creamy Mango Mousse for a refreshing and fruity dessert that’s sure to impress!

Ingredients:
 2 large oranges, peeled and segmented
 1 cup coconut milk (or coconut water for a lighter version)
 1 ripe banana
 1 tablespoon honey or maple syrup (optional)
 1/2 cup ice cubes (optional, for a colder smoothie)
 1/4 cup shredded coconut (optional, for extra coconut flavor)
 1 teaspoon fresh lime or lemon juice (optional, for a tangy kick)

Ingredients

Here’s the full recipe for Lemon Ice Cream along with the method and Weight Watchers points calculation:Ingredients:2 cups heavy cream, cold1 can (14 oz) sweetened condensed milkJuice from 2-3 lemons (about 1/3 to 1/2 cup, depending on desired lemon flavor)Zest from 2 lemonsMethod:1. Prepare the Lemons:Zest the lemons and then juice them to get about 1/3 to 1/2 cup of fresh lemon juice. Set aside.2. Whip the Cream:In a large mixing bowl, whip the cold heavy cream using a hand mixer or stand mixer. Whip on medium-high speed until stiff peaks form, usually 3-4 minutes.3. Mix Condensed Milk and Lemon:In a separate bowl, mix the sweetened condensed milk with the lemon juice and lemon zest. Stir until well combined.4. Combine Mixtures:Gently fold the whipped cream into the condensed milk and lemon mixture. Fold until the mixture is smooth and well-combined.5. Freeze:Pour the mixture into a loaf pan or any freezer-safe container. Cover with plastic wrap or a lid.Freeze for at least 6 hours, or overnight, until fully set.6. Serve:Once frozen, scoop and enjoy your creamy lemon ice cream!Points Calculation (per serving):Here’s the breakdown of the points based on the ingredients:Heavy cream (2 cups): 72 pointsSweetened condensed milk (1 can): 28 pointsLemon juice and zest: 0 pointsTotal: 100 points for the entire recipe.If you divide this into 10 servings, each serving will be 10 points. Adjust the serving size if needed for different point values.

Ingredients
2 cups broccoli florets
2 cups Brussels sprouts halved
1 medium-large sweet potato cut into 1-inch pieces (about 2 cups)
15 ounces chickpeas canned, drained and rinsed
Drizzle of olive oil or lemon juice
Dash of garlic powder
Salt and freshly ground black pepper to taste
For the dressing:
½ cup Dijon mustard
½ cup tahini
½ cup water
¼ cup apple cider vinegar
2 tablespoons lemon juice
Salt and freshly ground black pepper to taste
Instructions
Preheat the oven to 400°F.
Line a large baking sheet with parchment paper or use a non-stick sheet. Set aside.
Season veggies: Transfer the broccoli, Brussels sprouts, sweet potato, and chickpeas to a medium bowl. Toss with just enough olive oil (or lemon juice) to give the vegetables a slick, glossy coating. Add the garlic powder, salt, and freshly ground black pepper and use your hands to rub the vegetables with the oil and seasonings.
Roast: Transfer the vegetables to the prepared baking sheet. Roast for 15 minutes before tossing the vegetables. Roast for about 5 minutes more, or until the sweet potato is just tender. Change the oven setting to broil and cook for about 2 minutes more, or until the Brussels sprouts are slightly charred. Transfer the roasted vegetables to a large bowl.
Make dressing: In a medium bowl, whisk the Dijon mustard, tahini, water, apple cider vinegar and lemon juice until combined. Add salt and freshly ground black pepper.
For serving: Add the desired amount of dressing to the roasted vegetables and stir to coat.
6 servings. Approximate 230 Calories

Think of the rich, creamy, indulgent joy of Fettucine Alfredo. Good. Now, imagine you have layers upon layers of it and some melty mozzarella, chicken, and spinach to round things out. That’s our Chicken Alfredo Lasagna for you.

INGREDIENTS

• 12-15 lasagna noodles
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 small onion, finely chopped
• 10 oz fresh baby spinach
• 4 cups heavy cream
• 1 1/2 cups Parmesan cheese, freshly grated
• 15 oz ricotta cheese
• 1 teaspoon dried basil
• 3 cups cooked and shredded chicken
• 4 cups mozzarella cheese, grated
• Kosher salt and freshly ground black pepper, to taste
• Fresh parsley, minced, for serving (optional)

How To Make Chicken Alfredo Lasagna

1. Preheat oven to 350°F and grease a 9×13-inch baking dish with butter or nonstick spray. Set aside.
2. In a separate 9×13-inch pan or other long and shallow dish, arrange the uncooked lasagna noodles. Pour hot water over them until noodles are submerged and set aside to soak while you work on the rest of the lasagna. Let sit at least 30 minutes, agitate occasionally with your hands to prevent sticking.
3. Heat a large skillet over medium-high heat. Add butter, followed by onion. Cook until onion becomes translucent, about 10 minutes. Add garlic and cook 2 minutes more.
4. Stir in spinach and cook briefly until spinach wilts.
5. Add heavy cream, basil, and a generous amount of salt and pepper. Bring to a simmer, then stir in Parmesan and ricotta until melted. Stir in chicken and remove from heat. (If mixture is too liquidy, you can simmer for a few minutes to thicken.)
6. Add a spoonful of the Alfredo mixture to the bottom of your prepared baking dish and spread out evenly. Arrange a layer of noodles over the sauce.
7. Top first layer of noodles with about a third of the Alfredo mixture, followed by a third of the mozzarella cheese. Repeat the layers until you’ve used up your ingredients, mozzarella should be your top layer.
8. Cover dish with foil and bake 45 minutes. Uncover and broil to brown cheese, if desired, 2-3 minutes.
9. Let rest 10 minutes before serving. Sprinkle with fresh parsley, if desired. Enjoy!

These cheesy garlic breadsticks are so easy to make and they taste SO GOOD! They take less than 20 minutes from start to finish and go really well with your favorite soups and salads. You can even serve them on their own with a little bowl of marinara sauce.

Ingredients:

• 1 (10 ounce) can prepared pizza crust
• 1 tablespoon butter, melted
• 1 cloves garlic, finely minced
• 1/2 cup mozzarella cheese, grated
• 1 tablespoon parmesan cheese
• 1 tablespoon dried basil
• salt & pepper to taste

How To Make Homemade Cheesy Garlic Breadsticks Recipe:

1. Preheat oven to 425.
   Mix butter and garlic in a small bowl and set aside.
   Unroll pizza dough onto a parchment paper lined baking sheet and brush with butter and garlic mixture.
2. Sprinkle cheeses and spices evenly over the dough.
   Use a pizza cutter and cut dough into stick shapes (Lengthwise into 7 long strips and crosswise into 3 strips). Do not separate strips.
3. Bake for 10-12 minutes or until light golden brown.
   Recut along each strip and remove from cooking sheet.
   Serve sticks warm with marinara sauce.

4 Ingredients Lemon Cream Cheese Dump Cake – Imagine yourself on a hot summer afternoon, enjoying a piece of this wonderful cake. Vibrant yellow colors and an enticing lemon scent fill the air as you take your first bite.

As the moist cake crumbles and melts in your mouth, you are instantly transported to a sunny citrus grove. The refreshing lemon zest dances on your taste buds, perfectly balanced by the smoothness of cream cheese.

This simple yet captivating recipe is a testament to the joy of simple desserts that provide comfort and enjoyment.

Ingredients

• 1 (16 oz.) can lemon pie filling
• 1 (15 oz.) package yellow cake
• 4 oz. cream cheese, cubed
• 1/2 cup (1 stick) unsalted butter, thinly sliced

How To Make 4 Ingredients Lemon Cream Cheese Dump Cake

1. Preheat oven to 350º F and lightly grease a square baking dish with butter or non-stick spray.
2. Pour lemon pie filling into the bottom of greased baking dish, making sure to spread it into the corners.
3. Top with 1/2 cake mix, place cubed cream cheese evenly on top, then sprinkle remaining cake mix.
4. Take butter pats (as thinly sliced as possible) and place them in a single layer on top of the cake mix, trying to cover as much of the surface of the cake as possible.
5. Place baking dish in oven and bake for 35-40 minutes, or until toothpick inserted in center comes out clean.
6. Remove from oven and let cool 15-20 minutes before serving.

Discover the magic of this incredibly delicious and quick cake! 

 Ingredients:

• 3 medium eggs 
• Pinch of salt 
• 8g vanilla sugar or vanillin 
• 150g of sugar 
• Zest of a lemon 
• 120ml sunflower seed oil 
• 150ml of milk 
• 250g of 00 flour 
• 16g of sweet yeast 

Decorations:

Apricot jam 
Grated coconut 

 Instructions:

1. In a bowl, beat eggs with a pinch of salt, vanilla sugar, and sugar until creamy.
2. Add lemon zest, sunflower seed oil, and milk. Mix well.
3. Gradually add flour and sweet yeast. Mix until smooth.
4. Pour the batter into a 27×28 cm mould.
5. Microwave on high for 5 minutes (microwave power may vary, so adjust accordingly). Check with a toothpick – it should come out clean.
6. Let the cake cool.
7. Spread apricot jam on top and sprinkle with grated coconut.
8. Enjoy the softest, most delicious cake ever in just 5 minutes!

Ingredients

For dough:

• 4 eggs
• 150g (3/4 cup) sugar
• A pinch of salt
• 120g (3/4 cup) flour
• 30g (3 tbsp) cocoa powder
• 30g (3 tbsp) cornstarch
• 1 teaspoon Baking powder
• Baking tin 28x18cm
• Bake in a preheated oven at 180℃ (356℉) for 30 minutes

Instructions:

1. Whisk eggs, sugar, and a pinch of salt until fluffy.
2. In a separate bowl, sift flour, cocoa powder, cornstarch, and baking powder.
3. Gently fold dry mixture into the egg mixture.
4. Pour into a 28x18cm baking tin.
5. Bake in a preheated oven at 180℃ (356℉) for 30 minutes.

Enjoy your delicious cake!

INGREDIENTS
1 1/4 cup flour
3/4 cup butter
1/4 cup pecans + extra for top
8 oz cream cheese, softened
16 oz cool whip
1 cup powdered sugar
4 small (3.4 oz) boxes lemon instant pudding
5 cups milk
INSTRUCTIONS
FIRST LAYER
Preheat oven to 350° F.
Cut butter into flour. Mix well and add pecans. Pat into the bottom of a 9×13 pan and bake for 20 minutes or until golden brown. Let cool completely.
SECOND LAYER
Whip together softened cream cheese and powdered sugar. Fold in half of the cool whip (about 8 oz.). Spread over crust.
THIRD LAYER
Combine lemon pudding and milk. Beat until thick. Spread over cream cheese layer.
FOURTH LAYER
Spoon and swirl the remaining cool whip on top. Sprinkle with pecans.
Refrigerate until ready to serve.

Because of its lightness and fluffiness, fluffy Japanese pancakes have become very famous all over. Mostly, this pancake is an egg-based recipe. A few pointers help to explain souffle pancake fluffiness. One cooks at low heat steadily and slowly. Moreover, covering the pan helps to retain moisture within. Another advice is on correctly beating the egg whites. Neither over nor underbeat the egg whites. Although some go through trial and error trying to get the pancake flawless, it is all well worth it.

Parts:

Two egg yolks, one tablespoons milk, one half teaspoon vanilla essence, one half teaspoon baking powder
One half cup cake flour; three egg whites; one fourth tsp cream of tartar; two tablespoons granulated sugar; vegetable oil

Directions:

In a mixing dish add two egg yolks, one tablespoon milk, and one half teaspoon vanilla essence.
Whisk until mixture thickens.
Into the basin sift baking powder and cake flour.
Whisk the ingredients until well blended.
Sort aside.

Add one fourth teaspoon cream of tartar and three egg whites.
Whisk steadily until it becomes light white.
Add the grained sugar gradually while still whirling the mixture.
Whisk until stiff peaks form.
Add gradually to the egg yolk mixture from past.
Turn some of the egg white mixture to the egg yolk mixture.
Mix gently until completely blended.
Slide mixture into a piping bag.

Over low heat, preheat pan for two to three minutes.
grease using vegetable oil.
On the pan, pipe three inches tall and three inches wide from the mixture three times.
Cook the pan covered for six to seven minutes.
Six to seven minutes later, gently raise the pancake to see if the bottom got golden brown. Then very softly turn on the opposite side.
Once again cover the pan and simmer for 4 to 5 minutes.
Look on the opposite side; have they become golden brown?
Present on a platter.
Display and savor!

Suggestions and advice:

Present among recently cut fruits such blueberries, kiwis, and strawberries.

Drizzle with maple or honey syrup; sprinkle with powdered sugar.