Low Fat White Chocolate Mousse with Raspberry Compote Recipe

  • Comments Off on Low Fat White Chocolate Mousse with Raspberry Compote Recipe

Whether you are on a diet for weight loss or simply want to eat healthy and watch your nutrition cooking your own food will give you a lot more control over your diet plan. Let recipes like these (we have thousand of recipes, old and new) inspire you to get cooking and put together your own meal plans.

Recipe Category: Low-Fat

Recently Viewed

Lemon Bars
Oatmeal
Baked Potato
Quiche Recipe
French Toast Recipe
Quiche

Low Fat White Chocolate Mousse With Raspberry Compote Recipe

Ingredients

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

Method

  1. In microwavable bowl, with microwave on High (100%), melt the white chocolate, stirring every 30 seconds until smooth (about 2 minutes).
  2. Add the marshmallow creme and stir with wooden spoon until blended.
  3. In large bowl, beat the cream cheese with an electric mixer on medium speed until creamy.
  4. Add the white chocolate mixture and beat until smooth.
  5. Stir in the lemon juice.
  6. Using a rubber spatula, fold in the nondairy whipped topping.
  7. Combine frozen raspberries and sugar in medium saucepan.
  8. Bring to a boil over medium-high heat, stirring consrantlv.
  9. Set aside about 1 tablespoon of the raspberry liquid.
  10. Boil raspberry mixture, stirring occasionally, until volume is reduced by half, about 8 minutes.
  11. Combine reserved raspberry juice and cornstarch and mix until smooth; add to raspberry mixture.
  12. Cook and stir until thickened, about 1 minute.
  13. Remove from heat and let cool.
  14. Spoon half of the mousse into eight wine glasses.
  15. Layer half of the raspberry compote over the mousse layer.
  16. Repeat the layering with the remaining mousse and compete.
  17. Cover and chill at least 1 hour.
  18. Note: This mousse tastes even better if you allow it to chill overnight.
  19. 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.

Full List of Low-Fat Recipes
Full List of Mousse Recipes

Recently Viewed

Oatmeal:
In a saucepan over medium heat, combine milk, cranberries or currants, brown sugar, salt and 1 cup water; heat until almost boiling Stir in oats and bran and cook, Continue Reading →

Twice Baked Potatoes:
Bake potatoes following Basic Recipe. Cool potatoes slightly and cut tops off. Remove pulp but leave about 1/4 inch of potato to line the inside of shells. Preheat oven Continue Reading →

Pumpkin Pie Recipe:
:TO MAKE CRUST: 1. In a small bowl, stir oil and 1/4 cup flour until smooth; cover and chill in the freezer until partially frozen, about 40 minutes. In a mixing bowl, Continue Reading →

French Toast:
Spray a 3-quart rectangular baking dish with nonstick spray coating. Place bread slices in prepared dish. Stir together egg product and milk. Pour over bread slices, Continue Reading →

Comments are closed.