Cherry-Ice Mousse

Cherry-Ice Mousse

Cherry-Ice Mousse

By admin Published: May 24, 2012

  • Yield: 2 Servings

This recipes uses a base of Salba “milk”. To make the milk, put 1 T. Salba seeds per 8 oz. water and let sit overnight, or for at least 6 hours. In the morning, seeds will have a gelatinous consistency. Pour water and seed mixture into blender and blend until smooth. The “milk” then becomes a perfect thickener for the following smoothies, popsicle and “mousse” recipes. You can double or triple the recipe to keep the milk in the fridge to use as needed for quick morning smoothies, etc.



  1. Blend well and pour into freezer-safe container. Let freeze. Remove from freezer 30- minutes before serving, otherwise the mousse will be too hard. Once slightly softened, stir mousse and scoop into pre-chilled parfait glasses or bowls. Serve immediately

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