Articles & Recipes
Chocolate Mousse
Recipe from "Living in the 21st Century with Diabetes"
Ingredients
3 tsp gelatine (9grams)
1½ tabsp Cocoa (15grams)
½ cup water (125ml)
1 can 'Bear Brand' ™ reduced fat chilled evaporated milk (375ml)
½ cup sugar (110grams) or equivalent substitute
1 tsp vanilla (5ml)
Method
Add gelatine and cocoa to water in a measuring cup.
Stir to form a smooth paste.
Heat in microwave until gelatine melts.
Place chilled evaporated milk in a chilled mixing bowl and beat until thick.
Beat in sugar, vanilla, hot cocoa and gelatine mixture
Pour into 8 glass dishes and refrigerate until set.
Serve with low fat ice cream and if desired finely chopped nuts.
Serves : 12
Nutrients per Serve :
KJ 337, Calories 82, Carbohydrates(grams) 14, Fat(grams) 1.5
Note
Gluten Free, Egg Free, Vegetarian
Variations
Strawberry Mousse
Substitute 1 cup of finely chopped strawberries for cocoa.
Tips
4% “Bear Brand” ™ will whip if well chilled but lower fat content evaporated milks will not eg. "Carnation Light". If made with sweetener then KJ- 207, Calories-49 and Carbohydrate is 5 grams per serve.