White Chocolate Mousse With Raspberry Compote
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- 3 oz
- white chocolate chopped
- 1 c
- marshmallow creme
- 8 oz
- nonfat cream cheese at room temperature
- 1 tsp
- fresh lemon juice
- 1 1/2 c
- frozen light nondairy whipped topping thawed
- 12 oz
- frozen raspberries
- 1/3 c
- cup granulated sugar
- 1 tsp
1In microwavable bowl, with microwave on High (100%), melt the white chocolate, stirring every 30 seconds until smooth (about 2 minutes).
2Add the marshmallow creme and stir with wooden spoon until blended.
3n large bowl, beat the cream cheese with an electric mixer on medium speed until creamy. Add the white chocolate mixture and beat until smooth. Stir in the lemon juice.
4Using a rubber spatula, fold in the nondairy whipped topping.
5Combine frozen raspberries and sugar in medium saucepan.
6Bring to a boil over medium/high heat, stirring constantly.
7Set aside about 1 tablespoon of the raspberry liquid.
8Boil raspberry mixture, stirring constantly, until volume is reduced by half, about 8 minutes.
9Combine reserved raspberry juice and cornstarch and mix until smooth; add to raspberry mixture.
10Cook and stir until thickened, about 1 minute.
11Remove from heat and let cool.
12Spoon half of the mousse into eight wine glasses.
13Layer half of the raspberry compote over the mousse layer.
14Repeat the layering with the remaining mousse and compete.
15Cover and chill at least 1 hour.