Weight Watchers Chocolate Mousse Recipe 455 Food

WEIGHT WATCHERS EASY CHOCOLATE MOUSSE

Steps:

• Mix the half-and-half and the instant coffee in a medium microwavable bowl and microwave on high for 1 minute.
• Stir in the chocolate chips and let stand about 2 minutes.
• Beat with a whisk until the chocolate is melted and the mixture is smooth.
• Add the vanilla and a pinch of salt whisking until blended.
• Let cool to room temperature.
• With an electric mixer, beat the sour cream in a medium bowl until light and fluffy, about 2 minutes.
• With a rubber spatula, gently fold half the sour cream into the chocolate mixture, stirring just until blended.
• Repeat with the remaining sour cream.
• Divide the mousse into 4 dishes.
• Refrigerate, covered, until thoroughly chilled and set (at least 2 hours) or up to 1 day.
• Serve with the raspberries.

WEIGHT WATCHERS CHOCOLATE MOUSSE RECIPE - (4.5/5)

Steps:

• Blend altogether in a blender. Then add about 2 cups of ice. Makes a fantastic chocolate mousse.

CHOCOLATE-AMARETTO RICOTTA MOUSSE

Steps:

• In a food processor or blender, puree ricotta cheese, Splenda and almond extract (or Amaretto) until very smooth, stopping to clean down the sides periodically. (NOTE - It's smoother in a blender, but harder to incorporate because it's a thick mixture).
• Put chocolate chips in a glass measuring cup and microwave in 30 second bursts, stirring every 15 seconds or so to keep temperature even throughout. Continue heating and stirring until very smooth.
• Add melted chocolate to the ricotta mixture (RULE: always add melted chocolate to other ingredients, not the other way around. If you add a liquid to melted chocolate, you risk having the chocolate seize and harden!).
• Gently fold whipped topping into ricotta-chocolate mixture. Refrigerate an hour before serving.
• Divide into 6 servings. It looks beautiful served in a martini glass! Top with a couple chocolate chips and some raspberries, if desired.
• Per 6 servings: 192 calories, 11.6 G fat.

WEIGHT WATCHERS DARK CHOCOLATE MOUSSE WITH BERRY SALSA

Steps:

• Microwave half and half and instant coffee powder in medium microwavable bowl on high 1 minute; stir in bittersweet chocolate.
• Let stand 2 minutes.
• Whisk until chocolate is melted and mixture is smooth.
• Whisk in vanilla and salt.
• Cool.
• With an electric mixer on high speed, beat sour cream and confectioners' sugar in medium bowl until light and fluffy, 2 minutes.
• With rubber spatula, gently fold half of sour cream into the chocolate mixture just until blended.
• Repeat with remaining sour cream.
• Divide the mousse among 6 dishes.
• Cover and chill until set, at least 2 hours or up to 1 day.
• To make salsa, mix the strawberries, fresh mint and lemon zest.
• Serve mousse with salsa.

WEIGHT WATCHERS (WW) STRAWBERRY MOUSSE

Steps:

• Mix the strawberries with the cream cheese (reserving some for decoration if desired) until the berries are slightly broken up and the cheese in pinky in hue.
• Make up the jello according to the packet and pour over the strawberry mix. Stir well and leave until just starting to set.
• Whisk the egg whites until stiff peaks and fold into the strawberry mix. Spoon the mix into glasses and chill for one hour.

CHOCOLATE "MOUSSE" ...WEIGHT WATCHERS STYLE

Steps:

• Mix well :).
• If you have your cool whip in the freezer, take out a few hours ahead of time.
• Mine ends up being about 2 points but depending on brands it may be more or less.

LEMON MOUSSE--WEIGHT WATCHERS

Steps:

• Dissolve jello in hot water and then add lemon juice and 7-Up.
• Refrigerate mixture till firm; then beat at high speed with hand mixer for 5 minutes.
• Fold in whipped topping.
• Place in jello mold (or 1/2-cup containers), and refrigerate till ready to serve.
• VARIATIONS:.
• LIME MOUSSE: Substitute lime-flavored jello and unsweetened lime juice for the lemon.
• LEMON & LIME MOUSSE: Use 1 pkg. each of lemon and lime jello and 1/4 cup each of lemon juice and lime juice.
• CRANBERRY MOUSSE: Substitute cranberry jello and unsweetened cranberry juice for the lemon.
• MOUSSE PARFAIT: If you want to make a "fancy" dessert, try this: Make separate lemon mousse and a lime mousse according to recipe, then alternate layers of each in a parfait glass, top with whipped topping and sprinkle with lemon and lime zest.