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Original Recipe Recipe Name :

Classification :
Recipe Yield :

E.P. Quantity
Ingredients Ingredients Specification
Qty Unit
Heavy whipping cream 1' cup
Cream cheese 2 Heavy whipping cream
oz
Vanilla Extract 1/2 tsp Cream cheese
Peanut butter 2 tbsp Vanilla Extract
Dark Chocolate chips 4 Peanut butter no added sugar
tbsp
liquid stevia 10 drops Dark chocolate chips
Liquid stevia

Procedures:
1. Take a medium-sized mixing bowl and allow it to chill in the fridg
2. Once chilled, beat heavy whipping cream until it almost doubles
3. In a separate mixing bowl, add the cream cheese, natural peanu
4. Combine the whipping cream and peanut butter mix together an
5. Refrigerate mixture for about two hours to allow it to firm up som
6. Serve them up in mini jars for portion-controlled perfection.
 Menu Costing Worksheet

Keto Peanut Butter Mousse No. of Servings

Dessert Serving Size :
20 Cost per Portion :

E.P. Quantity Trimming A.P. Quantity AP Cost Unit Extension

Qty Unit Loss % Qty Unit Price Qty Unit Price Cost

120 g 120.00 g 220 452 g 0.49 58.41

57 g 57.00 g 159 225 g 0.71 40.28
4.2 g 4.20 g 45 20 ml 2.25 9.45

32 g 32.00 g 290 454 g 0.64 20.44

40 g 40.00 g 80 250 g 0.32 12.80
1.08 g 1.08 g 255 30 ml 8.50 9.18
Total Raw Food Cost 150.56
Recipe Cost Adjustment 10% 15.06
Adusted Recipe Cost 165.62
Food Cost per Portion 8.28

bowl and allow it to chill in the fridge for about 15 minutes. This will allow the whipping cream to whip faster.
ping cream until it almost doubles in size.
d the cream cheese, natural peanut butter, Swerve and vanilla then beat until the fluff is creamy and smooth.
and peanut butter mix together and mix on low until thoroughly combined.
wo hours to allow it to firm up some.
portion-controlled perfection.
20

8.28

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