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Recipe Categories: Cinnamon_jd's HOME PAGEDIABETIC

CHOCOLATE MOUSSE [D]




Source of Recipe


Recipe from The Joslin Diabetes Healthy Carbohydrate Cookbook,


Recipe Introduction


There are many recipes for low-fat mousse, but this one actually has the texture of the classic dessert. For extra flavor and kick, add 2 teaspoons of Kahlua or other coffee-flavored liqueur.


Recipe Link: http://www.diabetes.org/

List of Ingredients




1 (14-ounce) container firm tofu, drained & pressed**
1/4 cup mocha-flavored sugar-free coffee mix
1/4 cup plus 1 Tablespoon unsweetened cocoa powder (preferably European or Dutch-processed)
1 to 1-1/2 tsp ground cinnamon, to taste
1 (12-ounce) container frozen "free" nondairy whipped topping, thawed

Recipe



**To press tofu, cut the block in half to form two thin rectangles. Place on one end of a kitchen towel or four-ply paper towels in a flat-bottomed bowl. Cover with waxed paper and more paper towels or the top of the kitchen towel. Weight it with a heavy pot or pan for 30 to 45 minutes at room temperature. Dry it off and you're ready to continue with the recipe. Getting the extra liquid out of the tofu will allow it to take on the taste of your marinade without diluting the flavors.

Place the tofu in a food processor fitted with a metal blade; add the coffee mix, cocoa powder and cinnamon. Blend until the mixture is smooth.

Use a spatula to wipe down the sides of the work bowl. Add the whipped topping and continue to process.

Refrigerate until ready to serve.

Makes 9 Servings.





Per Serving: 180 Cal; 7 g Total Fat (5 g Sat Fat); 23 g Carb; 1 mg Cholesterol; 84 mg Sodium; 193 mg Potassium; 5 g Protein; 00 g Dietary Fiber. Joslin Choices: 1-1/2 Carb (bread/starch); 1 Fat.

©2001 by Bonnie Polin, PhD, Frances Towner Giedt
and the Joslin Diabetes Center.