raspberry chocolate mousse
Serves 7
A unique twist on the traditional chocolate mousse. Rich, smooth and, of course, chocolatey.
Ingredients
- 1-1/2 cups fat free half and half, divided
- 2 teaspoons unflavored gelatin
- 2 cups fat free ricotta cheese
- 1/2 cup Equal® Spoonful OR 12 packets Equal® sweetener
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
- 2 cups fresh raspberries, divided
Preparation
- Place 1/2 cup of the half and half in a medium saucepan.
- Sprinkle gelatin over top. Let stand 5 minutes.
- Stir in remaining half and half.
- Heat mixture on low heat stirring frequently until gelatin is dissolved, about 5 minutes.
- Remove from heat; set aside.
- Beat ricotta, Equal®, cocoa and vanilla in a medium bowl with an electric mixer on low speed until well blended.
- Gradually add half and half mixture, and continue beating on low speed until mixture is smooth.
- Divide mixture evenly between 7 serving dishes.
- Refrigerate at least 3 hours.
- When ready to serve, puree 1 cup of the raspberries.
- Spoon 1 tablespoon puree over the top of each serving.
- Top each with 3 raspberries.
Recipe courtesy of Chef Chris Smith, The Diabetic Chef®
Photo by Charlie Brown/Chris Smith
Nutrition Information (per serving)
- Calories: 118
- Protein: 13 g
- Carbohydrates: 16 g
- Fat: 1 g
- Cholesterol: 6 mg
- Sodium: 144 mg
Exchanges
- Lean Meat - 1
- Low-fat Dairy - 1
