Betty Crocker, Chilled Treats, French Vanilla Mousse Mix, 8.9 oz
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Directions
You will Need for 1 pouch of Mousse Mix: 1/2 Cup Milk Mix 1 pouch Mousse Mix and milk in 8- to 12-oz glass, mug or dessert dish. Stir 1 minute until blended. Let stand 30 seconds. Stir again vigorously 1 minute until well blended. Chill in refrigerator at least 5 minutes. Squeeze 1 pouch Topping 10 seconds to soften. Cut 1/4-inch tip from corner of pouch. Top mousse with topping. Betty’s Tips: FOR A FIRMER MOUSSE, chill in refrigerator for 10 minutes. TO CHILL MOUSSE FASTER, place in freezer for 2 minutes. High Altitude (3500-6500): No change:
Nutrition Facts
Serving Size: 63.0 g
Servings per Container: 4
| Title | Mix and Topping |
| Number Of Servings | 4 |
| Serving Sizes | |
| Serving Size Full Txt | 1 pouch mix pouch topping (63g) |
| Energy | 250 |
| Saturated Fat | 4 g |
| Trans Fat | 0 g |
| Cholesterol | 15 mg |
| Sodium | 430 mg |
| Potassium | 0 mg |
| Carbohydrates | 47 g |
| Dietary Fiber | 0 g |
| Sugars | 39 g |
| Added Sugars | 37 g |
| Calcium | 40 mg |
| Vitamin D | 0 mcg |
| Protein | 1 g |
| Daily Percent Of Calcium | 4 |
| Daily Percent Of Vitamin D | 0 |
| Daily Percent Of Added Sugars | 75 |
Ingredients
Sugar, Modified Corn Starch, Corn Syrup, Cream, Dried Cream Cheese (Milk, Cream, Cheese Cultures, Salt, Carob Bean Gum), Vegetable Oil (Palm Kernel, Canola), Dextrose, Buttermilk, Sweetened Condensed Skim Milk (Skim Milk, Sugar, Corn Syrup), Butter. Contains 2% or Less of: Water, Corn Syrup Solids, Lactose, Tetrasodium Pyrophosphate, Salt, Propylene Glycol Monostearate, Sodium Caseinate, Sea Salt, Acetylated Monoglycerides, Gellan Gum, Xanthan Gum, Mono and Diglycerides, Microcrystalline Cellulose, Natural and Artificial Flavor, Sodium Carboxymethylcellulose, Locust Bean Gum, Baking Soda, Nonfat Milk, Sodium Phosphate, Lactic Acid.Distributor
UPC
00016000149038