Chocolate Cream Mousse
A lighter chocolate mousse made with low-calorie pudding mix, skim milk, and whipped egg whites sweetened with fructose. A hint of Grand Marnier adds elegance to this diabetic-friendly dessert that still feels like a treat.
YIELD
4 servingsPREP
10 minCOOK
10 minREADY
45 minWatching your sugar doesn’t mean giving up on chocolate mousse. It just means getting a little creative.
Low-calorie chocolate pudding mix cooked with skim milk forms the rich base, while a splash of Grand Marnier and butter flavoring add the kind of depth that makes this taste far more indulgent than it actually is. Whipped egg whites sweetened with fructose get folded in for that cloud-light mousse texture.
Spooned into individual dishes and chilled, it sets up into something airy and chocolatey that satisfies the craving without the sugar spike. A dollop of low-calorie whipped topping on each serving seals the deal.
Kitchen Tips
- Stir the pudding every couple of minutes while microwaving. It thickens unevenly and can scorch in hot spots if left alone.
- Cool the pudding completely before folding in the egg whites. Warm pudding will deflate those stiff peaks you worked to build.
- Press wax paper directly onto the pudding surface while cooling. This prevents a thick skin from forming on top.
Ingredients
Directions
In small bowl, combine pudding mix and milk.
Microwave at HIGH 5 to 7 minutes, or until slightly thickened, stirring 2 to 3 times.
Stir in Grand Mariner and butter flavoring.
Cover top of pudding with wax paper.
Let cool. In small bowl combine egg white and fructose.
Whip until egg whites form stiff peaks.
Fold in pudding. Spoon in serving dishes, chill.
Serve with low-calorie whipped topping.
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