frozen white chocolate mousse 3pt



S

Spoons

Guest
Frozen white chocolate mousse

POINTS® value | 3 Servings | 8 Preparation Time | 5 min Cooking Time | 10 min Level of Difficulty
| Moderate

Gelatin gives this mousse its creamy texture without the fat and calories. If you`d like, you can
use any puréed fruit for the sauce.

Ingredients

1 package unsweetened gelatin, unflavored 1 Tbsp sugar 1 1/3 cup 1% low-fat milk 6 oz white
chocolate chips 1 tsp vanilla extract 1 1/3 cup fat-free whipped topping 1 cup sweetened frozen red
raspberries, thawed and pureed

Instructions

In saucepan, combine gelatin and sugar; stir in milk. Let stand 1 minute. Stir over low heat
until gelatin is dissolved, about 5 minutes. Add white chocolate and continue cooking, stirring
occasionally until chocolate is melted. Stir in vanilla. Remove from heat and whisk until
mixture is blended. Pour into large bowl and chill, stirring occasionally, until mixture mounds,
about 20 minutes.

Fold in whipped topping. Pour into eight 4-oz ramekins. Freeze until firm, about 4 hours. To serve:
Dip ramekin into hot water for about 30 seconds. Run knife around sides and turn onto plate. Spoon
puréed raspberries over top. Repeat with remaining ramekins.
 
M

Miss Violette

Guest
thanks, Lee
SPOONS <[email protected]> wrote in message
news:[email protected]...
> Frozen white chocolate mousse
>
> POINTS® value | 3 Servings | 8 Preparation Time | 5 min Cooking Time | 10 min Level of Difficulty
> | Moderate
>
> Gelatin gives this mousse its creamy texture without the fat and calories. If you`d like, you can
> use any puréed fruit for the sauce.
>
> Ingredients
>
> 1 package unsweetened gelatin, unflavored 1 Tbsp sugar 1 1/3 cup 1% low-fat milk 6 oz white
> chocolate chips 1 tsp vanilla extract 1 1/3 cup fat-free whipped topping 1 cup sweetened frozen
> red raspberries, thawed and pureed
>
> Instructions
>
> In saucepan, combine gelatin and sugar; stir in milk. Let stand 1 minute. Stir over low heat until
> gelatin is dissolved, about 5 minutes. Add white chocolate and continue cooking, stirring
> occasionally until chocolate is melted. Stir in vanilla. Remove from heat and whisk until mixture
> is blended. Pour into large bowl and chill, stirring occasionally, until mixture mounds, about 20
> minutes.
>
> Fold in whipped topping. Pour into eight 4-oz ramekins. Freeze until firm, about 4 hours. To
> serve: Dip ramekin into hot water for about 30 seconds. Run knife
around
> sides and turn onto plate. Spoon puréed raspberries over top. Repeat with remaining ramekins.