Diabetic Chocolate Mousse

Ingredients:
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

Directions:
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 (10-20 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 six all purpose wine glasses.

Nutrition information:
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