Diabetic Chocolate Mousse
Happy Healthy Holidays!
Diabetic Chocolate Mousse uses non sweetened chocolate, low fat milk, egg substitute, Splenda, Grand Marnier with heavy cream and fresh plump strawberries make up a most delectable low sugar mousse.
3 ounces non sweetened chocolate
1 cup low fat milk
1/4 cup egg substitute
1/2 cup Splenda Granular
1 teaspoon corn starch
2 tablespoons Grand Marnier
1/2 cup heavy cream
3 cups sliced strawberries
Place chocolate and milk in a medium size saucepan. Heat over medium heat until chocolate melts.
Stir together egg substitute, Splenda Granular, cornstarch and Grand Marnier in a small mixing bowl. Add to chocolate mixture. Stir constantly. Heat over medium heat while stirring constantly until mixture begins to thicken (approximately three to four minutes).
Remove from heat; pour into the bowl of a blender or food processor. Blend or process briefly (10 to 20 seconds) to make a more creamy texture. Pour into mixing bowl and cover.
Refrigerate chocolate mixture approximately two to three hours or until cool. Whip cream and fold into chocolate. Refrigerate overnight to set. Will keep refrigerated for three days.
To serve layer strawberries and mousse in 6 all purpose wine glasses.
Nutrition Information (using 2 percent milk)
Recipe makes 6 servings
Total Calories: 220; Calories from fat: 140; Total Fat: 15g; Saturated Fat: 9g; Sodium: 50mg; Total Carbohydrate: 18g; Dietary Fiber: 4g; Sugars: 10g; Protein: 4g
Exchanges Per Serving: 1 starch, 3 fat
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