Description
This nutty, creamy, and crazy delicious keto Watergate Salad recipe is a rich, flavorful pistachio cheesecake mousse with pineapple and cherries. It will transport you right back to the summer potlucks of your youth!
Ingredients
Scale
- 4 ounces cream cheese (at room temperature)
- 1/2 cup diced fresh pineapple
- 1/2 teaspoon pure vanilla extract
- 3 drops pure almond extract
- 1 1/2 tablespoons allulose sweetener (or sweetener of choice)
- 3/4 cup heavy whipping cream (whipped to stiff peaks)
- 1/4 cup unsalted shelled pistachios (chopped)
- 10 fresh cherries (pitted and chopped)
Instructions
- Beat together the cream cheese and pineapple in a large bowl until the pineapple is crushed and the mixture is well-blended. Beat in the vanilla extract, almond extract, and sweetener.
- Add 1/4 of the whipped cream and stir to combine. Use a rubber spatula to fold in the remaining whipped cream 1/4 at a time.
- Gently fold in the pistachios and cherries.
- Cover and refrigerate until the mousse is fully chilled, at least 2 hours.
- Serve chilled.
Notes
- Net Carbs: 6g per serving (1/3 cup)
- This recipe makes about 2 cups of mousse, for a total of 6 (1/3-cup) servings.
- Store Watergate Salad in an airtight container in the fridge for up to 3 days. Note that it will stiffen slightly, but still have a mousse-like texture.
- Prep Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 213
- Sugar: 4
- Sodium: 72
- Fat: 20
- Saturated Fat: 11
- Carbohydrates: 7
- Fiber: 1
- Protein: 3
- Cholesterol: 62
Keywords: Watergate Salad, Watergate Salad Recipe