D
DawnFraggle
Guest
This recipe was in the Curves book but is actually really yummy. It's higher in protein (because of the tofu) and very low in refined carbs (it uses Splenda) Try it you might love it!
12 ounces silken tofu
1/2 cups semi-sweet chocolate chips
1 1/2 ounces unsweetened chocolate
1/2 cup granular splenda
1/4 cup water
3 egg whites
1/4 tsp. salt
2 TBSP heavy cream
1 tsp. vanilla extract
Drain tofu. Place chocolate chips and unsweetened chocolate in a microwave safe bowl. Cover and microwave for 1 minute, or until melted. (Note from me: obviously, you can melt chocolate on the stove-top, too!) Stir well and set aside. Combine splenda and water in a small saucepan and bring to a boil. Turn off heat.
In a medium bowl, beat egg whites and salt on high speed until stiff peaks form (sorry vegans, there is no substitute for egg whites that I know of). Continue beating on high and pour hot splenda syrup very slowly into beaten egg whites. Set meringue aside. Beat tofu, melted chocolate, heavy cream, and vanilla together until very smooth. Beat in half of meringue.
Fold in remaining meringue.
Line 8 cupcake pan wells with paper cupcake liners. Spoon approximately 1/4 of the mousse into each and pack down well. Cover with plastic wrap and freeze for about 1 hour. Remove from cupcake pan and put into a freezer bag. Store in the freezer until ready to serve. Before serving, let frozen mousse sit at room temperature for 5 minutes before peeling off the paper liner.
Makes 8 1/4 cup servings.
Nutritional information (per serving): 127 calories, 7g fat, 1g saturated fat, 7g protein, 9g carbohydrates, 1g fiber, 5mg cholesterol, 161 mg sodium
12 ounces silken tofu
1/2 cups semi-sweet chocolate chips
1 1/2 ounces unsweetened chocolate
1/2 cup granular splenda
1/4 cup water
3 egg whites
1/4 tsp. salt
2 TBSP heavy cream
1 tsp. vanilla extract
Drain tofu. Place chocolate chips and unsweetened chocolate in a microwave safe bowl. Cover and microwave for 1 minute, or until melted. (Note from me: obviously, you can melt chocolate on the stove-top, too!) Stir well and set aside. Combine splenda and water in a small saucepan and bring to a boil. Turn off heat.
In a medium bowl, beat egg whites and salt on high speed until stiff peaks form (sorry vegans, there is no substitute for egg whites that I know of). Continue beating on high and pour hot splenda syrup very slowly into beaten egg whites. Set meringue aside. Beat tofu, melted chocolate, heavy cream, and vanilla together until very smooth. Beat in half of meringue.
Fold in remaining meringue.
Line 8 cupcake pan wells with paper cupcake liners. Spoon approximately 1/4 of the mousse into each and pack down well. Cover with plastic wrap and freeze for about 1 hour. Remove from cupcake pan and put into a freezer bag. Store in the freezer until ready to serve. Before serving, let frozen mousse sit at room temperature for 5 minutes before peeling off the paper liner.
Makes 8 1/4 cup servings.
Nutritional information (per serving): 127 calories, 7g fat, 1g saturated fat, 7g protein, 9g carbohydrates, 1g fiber, 5mg cholesterol, 161 mg sodium