Low Fat Chocolate Recipes

Ingredients:

3 oz white chocolate, chopped
1 cup marshmallow creme
8 oz nonfat cream cheese, at room temperature
1 tsp fresh lemon iuice
1 1/2 cup frozen light nondairy whipped toppi, thawed
12 oz frozen raspberries
1/3 cup granulated sugar
1 tsp cornstarch

Instructions:

1. In microwavable bowl, with microwave on High (100%), melt the white
chocolate, stirring every 30 seconds until smooth (about 2 minutes). Add
the marshmallow creme and stir with wooden spoon until blended.

2. In large bowl, beat the cream cheese with an electric mixer on medium
speed until creamy. Add the white chocolate mixture and beat until smooth.
Stir in the lemon juice. Using a rubber spatula, fold in the nondairy
whipped topping.

3. Combine frozen raspberries and sugar in medium saucepan. Bring to a boil
over medium-high heat, stirring consrantlv. Set aside about 1 tablespoon
of the raspberry liquid. Boil raspberry mixture, stirring occasionally,
until volume is reduced by half, about 8 minutes. Combine reserved
raspberry juice and cornstarch and mix until smooth; add to raspberry
mixture. Cook and stir until thickened, about 1 minute. Remove from heat
and let cool.

4. Spoon half of the mousse into eight wine glasses. Layer half of the
raspberry compote over the mousse layer. Repeat the layering with the
remaining mousse and compete. Cover and chill at least 1 hour.

Note: This mousse tastes even better if you allow it to chill overnight.

Per serving: About 295 cal, 5 g pro, 36 g car, 5 g fat, 16% cal from fat, 7
mg chol, 182 mg sod, 2 g fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



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Preparation Time: 0:00

Servings: 8