low-cal chocolate mousse
Celebrate with your special Valentine without expanding your waistline.
prep time
cook time
method
Microwave
yield
4 or depending on serving size
Ingredients
- sugar free strawberry preserves
- 1 cup semi-sweet chocolate chips
- 12.3 oz. silken-firm tofu
- 2 tsp. cocoa powder
- 1 tsp. instant coffee granules
- 1 tsp. pure vanilla extract
- 2 tbsp. unsweetened vanilla almond milk
- 1/8 tsp. salt
- 2 tsp. splenda (more or less to taste)
- GARNISH
- sliced or whole strawberries for each serving
- low fat cool whip topping
- chocolate shavings or chopped toasted almonds
How To Make low-cal chocolate mousse
-
Step 1Put chocolate into a microwaveable bowl. Heat on med-high for one minute; remove and stir.
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Step 2Repeat heating at 15 to 20 second intervals, until the chocolate is melted and has a smooth consistency.
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Step 3Combine the melted chocolate, tofu, cocoa powder, instant coffee, vanilla extract, almond milk, salt and Splenda into a food processor and puree until very smooth.
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Step 4Place a teaspoon or so of sugar-free strawberry preserves in bottom of each serving glass/dish. Then pour mousse mixture into ramekins, wine glasses...or tea cups.
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Step 5Refrigerate for 2-3 hours. The mousse will thicken and become firmer as it chills.
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Step 6Serve with low-fat whipped topping and garnish as desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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