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Description
Tangy passion fruit mousse atop a buttery coconut cookie crust makes this a divine tropical treat. The key is letting it set for at least 8 hours - you can’t rush perfection! EQUIPMENT…
; one 9x3-in/22x7-cm springform pan; rubber spatula; plastic wrap
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Ingredients
US|METRIC
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Directions
- Preheat oven to 350ºF/180ºC/gas 4. Spray a springform pan with nonstick cooking spray and set aside.
- Make the crust. Place galletas in your KitchenAid® K400 Blender. Place lid on blender and pulse two times to break up cookies. Turn to speed 5 and blend for 10-15 seconds, or until cookies are finely ground. Clean and dry lid and blender.
- Pour cookie crumbs into a small mixing bowl. Add melted butter, granulated sugar, and salt. Use a fork to mix ingredients together until crumbs are evenly moist. Pour buttered crumbs into prepared springform pan and use your fingers to press mixture evenly and firmly into the bottom of the pan. Bake crust for 8-10 minutes, or until lightly browned. Place pan on a wire rack to cool completely.
NutritionView More
290Calories
Sodium4% DV95mg
Fat28% DV18g
Protein8% DV4g
Carbs10% DV29g
Fiber0% DV0g
| Calories290Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol60mg20% |
| Sodium95mg4% |
| Potassium230mg7% |
| Protein4g8% |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate29g10% |
| Dietary Fiber0g0% |
| Sugars26g52% |
| Vitamin A15% |
| Vitamin C20% |
| Calcium15% |
| Iron0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.