Chocolate Mousse is made with unsweetened chocolate and evaporated skim milk, sweetener, vanilla. The second variation has a surprise for the taste buds - sliced bananas.
Silky Chocolate Mousse
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
1/3 cup unsweetened cocoa powder
3/4 cup non-fat 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
Banana Chocolate Mousse
1 ounce square unsweetened chocolate
1 cup evaporated skim milk
3 tablespoons granulated sugar replacement
2 egg yolks
1/4 teaspoon salt
1 teaspoon vanilla extract
2 bananas, sliced
Combine chocolate, 1/4-cup of the milk and the sugar replacement in top of double boiler. (Chill remaining milk in freezer.)
Cook and stir over simmering water until chocolate melts. Pour amount of hot chocolate mixture over egg yolks and beat well. Pour egg mixture into chocolate mixture on top of double boiler.
Stir in salt. Cook and stir over hot water until mixture thickens. Cool completely.
Scrape cold or slightly frozen milk into mixing bowl and beat until very stiff.
Fold chocolate mixture into stiffly beaten milk. Fold in vanilla and banana slices. Spoon into mold, freezer tray or individual cups and freeze until firm.
Yield: 8 servings. Calories per serving: 69
Diabetic Exchange per serving: 1 bread, 1 fat