Guilt Free Chocolate Mousse Food

GUILT-FREE CHOCOLATE MOUSSE

Steps:

• 1. Blend all ingredients together with an electic beater and let sit in the fridge at least 2 hours.
• 2. You may wish to serve this as a pie in premade crust.

SUGAR FREE CHOCOLATE MOUSSE TO DIE FOR!!!

Steps:

• Using an electric mixer, beat first four ingredients until very smooth.
• In a separate bowl, whip the cream until just about stiff.
• Turn the mixer to the lowest setting, blend in the pudding/tofu mixture, and TURN OFF THE MIXER!
• If you overbeat, you'll get chocolate butter!

NO SUGAR, NO FAT CHOCOLATE MOUSSE, 100 CALORIES PER SERVING

Steps:

• Preheat oven to 350 degrees.
• In one bowl, mix together dry pudding mix, unsweetened cocoa, Splenda, and oat flour. Add the milk and whisk 2-3 minutes until pudding mixture thickens.
• In another bowl, beat egg whites till they start to become foamy. Add the cream of tartar, continue beating until whites "peak.".
• Fold together egg whites and puddig, pour mousse into 4 individual cups, and bake for 13 minutes.
• 100 calories per serving! Garnish with fruit & sugar-free fat-free whipped topping if desired.
• P.S. This recipe isn't only "guilt-free" (frequent misnomer) -- it's fantatstically good for you. Unsweetened cocoa can: hyper-boost your antioxidant levels; slow the aging process; prevent viruses (flu, common cold); lower your blood pressure; help prevent cancer, strokes, heart attacks & complications of diabetes; AND produce that endorphinny good feeling (relaxing artery walls, increasing a sense of optimism *like a mood altering drug*) that helps you stick to a diet, lose the weight which overwhelmingly causes those diseases.
• To your health!

LIGHT CHOCOLATE MOUSSE

Steps:

• Combine water and the gelatine in a jug. Whisk with a fork until the gelatine has been dissolved.
• Stir the cocoa into the gelatine mix. Set aside to cool for 10 minutes.
• In a large mixer bowl, beat the egg whites and cream of tartar until soft-peaks form. Slowly add the sugar and beat until thick and glossy (beat between slow additions of sugar). With the mixer on high speed add the egg yolks (add one at a time).
• Slowly pour the gelatine mix into the egg mixture. Beat constantly until well combined.
• Pour mixture into 6 serving cups and refrigerate for 4 hours or until set.
• Dust with some extra cocoa to serve or use some chocolate shavings if desired.

GUILT-FREE BROWNIES

Steps:

• Preheat oven to 350 degrees. Line bottom and sides of an 8-inch-square baking pan with foil, leaving a 2-inch overhang. Set aside.
• In a small saucepan, bring an inch of water to a simmer over low heat. Place chocolate and butter in a medium heatproof bowl; set bowl over pan. Stir occasionally until melted. Remove from heat. Immediately whisk in sugar, egg, egg white, prune puree, vanilla, and salt until smooth.
• In a medium bowl, sift together flour and cocoa. Stir into chocolate mixture just until incorporated.
• Spread batter in prepared pan. Bake until top is firm (a toothpick inserted in center will come out with a few moist crumbs), about 30 minutes. Let cool completely in pan. Using foil, lift brownies from pan. Peel off foil. Using a serrated knife, cut into 16 squares.

SUGAR-FREE CHOCOLATE MOUSSE

Steps:

• Preparation:.
• Chill a medium mixing bowl in the refrigerator.
• Meanwhile, place the cold water in a small bowl. Sprinkle with gelatin and let stand 1 minute. Add boiling water and stir until gelatin is dissolved. Set aside.
• In the chilled bowl, combine Splenda, cocoa powder, salt, whipping cream and vanilla until roughly mixed. With an electric mixer on medium speed, beat mixture until it becomes stiff. Do not over-beat or you will end up with chocolate butter. Beat in the gelatin mixture just until combined.
• Spoon chocolate mousse into decorative dessert dishes or martini glasses. Chill 1 to 2 hours before serving. Top with whipped cream lightly sweetened with Splenda and a sprinkling of cocoa powder if desired.
• May be made a day in advance.