Low Fat Chocolate Raspberry Mousse For Two Recipe 455 Recipes

CHOCOLATE-RASPBERRY MOUSSE PIE

Steps:

• Place graham crackers in a food processor; cover and process until fine crumbs form. Add egg white and butter; cover and process until blended. Pat onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray., Bake at 350° for 8-10 minutes or until set. Sprinkle with chocolate chips; let stand for 1-2 minutes. Spread melted chips over crust. Cool on a wire rack., In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat; set aside., Puree raspberries in a food processor; strain, discarding seeds. Return puree to food processor. Add cream cheese and sugar; cover and process until smooth. Add gelatin mixture; cover and process until blended. Transfer to a large bowl; cover and refrigerate for 40 minutes or until partially set. , In a small bowl, beat milk powder and ice-cold water on high speed until soft peaks form, about 7 minutes. Beat in lemon juice. Stir a third of the mixture into the raspberry mixture; fold in remaining milk mixture. Spread evenly into crust. Cover and refrigerate for at least 3 hours.

RASPBERRY MOUSSE

Steps:

• Place the raspberries in a food processor; cover and puree. Strain and discard seeds. Transfer puree to a large bowl. Stir in sugar and lemon juice; set aside. , In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir over low heat until gelatin is completely dissolved. Stir into raspberry mixture. Refrigerate until slightly thickened, about 1 hour. , Transfer gelatin mixture to a large bowl. Beat on high speed until foamy. Gradually add cream; beat until thickened, about 2 minutes. Spoon into dessert dishes. Cover and refrigerate until set, 1-2 hours.

LOW FAT CHOCOLATE RASPBERRY MOUSSE FOR TWO RECIPE - (4.5/5)

Steps:

• If your yogurt is not at room temperature, put it in the microwave in 30 second increments until it is no longer chilly to the touch. In a microwave safe bowl, microwave the chocolate chips in 15 second increments until melted and smooth. Be sure to stir the chips after each increment to keep the chocolate from burning. Stir the melted chocolate into the greek yogurt until well blended. Sift the cocoa powder over the yogurt, stirring well to combine. Make sure to squeeze as much juice from the raspberries as you can, then stir them into the chocolate yogurt mixture. Set aside. If your eggs are not at room temperature, heat them in the microwave for 30 seconds. Separate the whites from the yolks and add to a heat safe glass bowl. Place the bowl over a pan of water, raise the heat to a simmer, add the Stevia to the egg whites, and whisk constantly until the eggs turn opaque and reach a very soft peak. Immediately transfer to the bowl of a stand mixer (or use a hand one) and beat over medium speed until the whites reach a stiff peak. Use Google images to help you get a better idea of what the peaks should look like. This helped me a lot! Very, very gently fold the egg whites into the greek yogurt mixture until well blended. Do not over mix or stir to hard or you will lose the fluffiness of the peaks! Divide the mixture into two small glasses, cover with plastic wrap, and chill for 3 hours to set.