Tom's 115 Calorie SteviaChocolate Mousse
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 114.3
- Total Fat: 5.3 g
- Cholesterol: 1.1 mg
- Sodium: 63.1 mg
- Total Carbs: 15.7 g
- Dietary Fiber: 3.2 g
- Protein: 6.3 g
View full nutritional breakdown of Tom's 115 Calorie SteviaChocolate Mousse calories by ingredient
Introduction
Want a 115 calorie chocolate mousse made with Stevia in the raw. This mousse is low in fat, but it's still creamy and rich. The hardest part is eating just one! Want a 115 calorie chocolate mousse made with Stevia in the raw. This mousse is low in fat, but it's still creamy and rich. The hardest part is eating just one!Number of Servings: 6
Ingredients
-
1/2 cup Stevia in the raw
1 cup (8oz)plain nonfat Greek yogurt
1/2 cup cocoa powder, unsweetened, sifted
1/2 teaspoon vanilla extract
1/2 cup semisweet or dark chocolate chips
1/2 cup liquid egg whites, room temperature
Tips
Sprinkle a bit of white vinegar on a clean, damp cloth, and wipe out your bowl, before whipping your egg whites. This will remove any oily residue, which will prevent the egg whites from whipping properly.
Directions
Place chocolate chips in a microwave 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 Stevia in the raw and two tablespoons of water to a small saucepan set over medium heat. Once the stevia 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 stevia 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 (dice bananas, strawberries, raspberries, or sliced oranges.) among six wine glasses, then top with 1/2 cup of mousse.
Serving Size: 6 each 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 Stevia in the raw and two tablespoons of water to a small saucepan set over medium heat. Once the stevia 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 stevia 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 (dice bananas, strawberries, raspberries, or sliced oranges.) among six wine glasses, then top with 1/2 cup of mousse.
Serving Size: 6 each 1/2 Cup Servings