Lightened Up Chocolate Mousse
A lighter version of traditional chocolate mousse.
Adapted from Swap & Drop Diet, Best Health (Reader’s Digest Canada)
| Servings |
| 6servings |
| Servings |
| 6servings |
Ingredients
- 1 cup dark chocolate chips
- 1 package soft tofu
- 1/3 cup sugar
- 1/4 cup 1% milk
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp cayenne
- 3 sheets packaged frozen phyllo pastry
- 1/4 cup vegetable oil
- 1/2 cup raspberries
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Melt chocolate chips in a microwave or on the stovetop over very low heat, stirring constantly until smooth. Put melted chocolate, tofu, sugar, milk, vanilla, cinnamon, and cayenne into a blender and mix until very smooth. Transfer to a bowl and refrigerate until set, an hour or more.
- When mousse is set, preheat oven to 375°F/190°C. Place 1 sheet of thawed phyllo pastry on a work surface; keep remaining sheets covered with a damp kitchen towel to keep them moist. Brush a little oil over the surface of the sheet and cover with another sheet of phyllo. Repeat so you have 3 layers.
- With a sharp knife, cut layered sheet into quarters, then slice each quarter in half, for 8 pieces in all. Tuck each into a medium-sized muffin cup lightly coated with cooking spray.
- Bake phyllo until crisp and golden, about 10 minutes. Let cool, then spoon mousse into cups and top with raspberries.
Recipe Notes
Per serving: 286 calories, 2 g protein, 18 g total fat, 7 g saturÂated fat, 0 mg cholesterol, 33 g carbohydrates, 1 g fibre.
