Diabetes Dessert Menu
Chocolate Silk Mousse (serve 4)
1 ¼ ounce unflavored gelatin
¼ cup cold water
8 packet diabetisweet
1/3 cup unsweetened cocoa powder
¾ cup non-fat skim milk
½ cup part-skim ricotta cheese
2 tablespoons natural vanilla
2 tablespoons rum extract
½ cup frozen non-dairy whipped topping, thawed
optional fresh strawberries
In a small bowl, fill it with ¼ cup of cold water and then sprinkle gelatin over it. Allow it to stand for 2 minutes or until soften.
In a medium saucepan, combine together diabetisweet and cocoa. Over medium heat, stir in milk. Stir constantly, until the mixture is very hot but not boiling. Then add the gelatin mixture. Keep stirring until gelatin is dissolved.
Transfer the mixture to a medium bowl and refrigerate until slightly chilled, but do not allow it to gel.
Meanwhile, in a food processor or blender, combine ricotta cheese, vanilla, and rum extract until smooth. Transfer into a small bowl. Add the whipped topping and combine well.
Gradually fold together ricotta and cocoa mixture. Spoon into 4 dessert cups. Refrigerate for about 4 hours or until set.
To serve, decorate each serving with strawberries.
155 calories (45% calories from fat)
6.0g saturated fat
2g dietary fiber
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