150-Calorie Chocolate Mousse
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cup plain nonfat Greek yogurt1/2 cup cocoa powder, unsweetened, sifted1/2 teaspoon vanilla extract1/2 cup semisweet or dark chocolate chips1/2 cup liquid egg whites, room temperature1/2 cup sugarOptional: diced strawberries, raspberries, segmented oranges or sliced bananas for garnish (nutrition info not included)
Place the chocolate chips in a microwave-safe bowl. Microwave in 10-second intervals at medium power until the chips are halfway melted, stirring each time you pause the microwave. The residual heat will melt the chocolate completely. (If you microwave the chocolate until all the chips have melted, the residual heat could cause it to burn.)
Combine the yogurt, cocoa powder, and vanilla extract in a large glass bowl. Microwave for one minute, stirring halfway through. Remove and stir in the melted chocolate.
Add the sugar and two tablespoons of water to a small saucepan set over medium heat. Once the sugar is dissolved, increase the heat to high and boil for one minute. Remove from heat and set aside.
Place the egg whites in a mixing bowl. Using a mixer, whip until soft peaks form.
With the mixer running, add the sugar water to the egg whites in a slow and steady stream. Continue to beat until mixture is cool and stiffer peaks form.
To avoid ending up with scrambled egg whites, you'll need to temper them: Add one large tablespoon of egg mixture to chocolate yogurt mixture, and stir to combine. Fold in the remaining egg mixture using light strokes so as not deflate the egg whites. Loosely cover and chill for 30 minutes.
Divide the fruit (optional) among six wine glasses, then top with 1/2 cup of mousse.
Serving Size: Makes 6 1/2-cup servings
Combine the yogurt, cocoa powder, and vanilla extract in a large glass bowl. Microwave for one minute, stirring halfway through. Remove and stir in the melted chocolate.
Add the sugar and two tablespoons of water to a small saucepan set over medium heat. Once the sugar is dissolved, increase the heat to high and boil for one minute. Remove from heat and set aside.
Place the egg whites in a mixing bowl. Using a mixer, whip until soft peaks form.
With the mixer running, add the sugar water to the egg whites in a slow and steady stream. Continue to beat until mixture is cool and stiffer peaks form.
To avoid ending up with scrambled egg whites, you'll need to temper them: Add one large tablespoon of egg mixture to chocolate yogurt mixture, and stir to combine. Fold in the remaining egg mixture using light strokes so as not deflate the egg whites. Loosely cover and chill for 30 minutes.
Divide the fruit (optional) among six wine glasses, then top with 1/2 cup of mousse.
Serving Size: Makes 6 1/2-cup servings
Nutritional Info Amount Per Serving
- Calories: 145.8
- Total Fat: 3.0 g
- Cholesterol: 0.0 mg
- Sodium: 48.2 mg
- Total Carbs: 27.4 g
- Dietary Fiber: 2.9 g
- Protein: 7.5 g
Member Reviews
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MUSSSUSAN1
Too hard to make and I have been cooking for almost 40 years. Careful with the sugar and water-it hardens so fast. The taste is bitter with the yogurt. I used high end dark chocolate chips and it didn't help. The real thing for a special treat once or twice a year would be better. - 2/14/12
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CD12314973
Today i took 62g ricotta skim 1tablespoon cocoa powder 1tsp vanilla extract and a packet of truvia (a Tbsp honey or agave syrup) to sweetened it u can also add almond milk to make it pudding like just a lil it and mix it with a little spoon for a min or two till all is well blended it's so yummy - 6/12/12
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HSULTANA3
I used dark chocolate chips and dark cocoa powder since I had it from another Sparkpeople recipe. It came out very rich and wonderful. Even though my sugar water was crystallizing again, it still mixed in fine and the eggs set up right. I didn't get the whole mixed right, but that was my fault. - 1/6/13