Chocolate Silk Mousse Recipe
Diabetic Friendly Recipe
Unflavored gelatin firms up this tasty Chocolate Silk Mousse sweetened with sweetener. Cocoa powder with rum and vanilla extracts lend a rich flavor. Top with strawberries, if desired.
1 envelope (1/4-ounce) unflavored gelatin
1/4 cup cold water
8 packets sweetener (such as Stevia)
1/3 cup unsweetened cocoa powder
3/4 cup nonfat milk
1/2 cup part-skim ricotta cheese
2 tablespoons natural vanilla extract
2 tablespoons rum extract
1/2 cup frozen non-dairy whipped topping
Thawed fresh strawberries (optional)
In a small bowl, sprinkle gelatin over water; allow to stand two minutes to soften.
In a medium saucepan, stir together the Diabetisweet and cocoa. Stir in milk and cook over medium heat, stirring constantly, until the mixture is very hot. Add the gelatin mixture, stirring until gelatin is dissolved. Transfer mixture to a medium bowl and refrigerate until slightly cold (do not allow to gel).
In a food processor or blender, combine ricotta cheese, vanilla, and rum extract. Blend until smooth. Transfer to a small bowl. Add the whipped topping; stir until well combined.
Gradually fold ricotta mixture into the cocoa mixture. Spoon into 4 dessert cups. Refrigerate until set, about 4 hours. If desired, decorate each serving with strawberries.
Recipe makes 4 servings mousse
Calories: 151; Total Fat: >6g; Saturated Fat: 5.6g; Protein: 8g; Carbohydrates: 13mg; Cholesterol: 16mg; Sodium: 150mg; Fiber: 2g; Calories from fat: 40 percent
Exchanges: 1/2 very lean meat, 1 carbohydrate (1 bread/starch), 1 fat
Did you know?
September 13th is International Chocolate Day.
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