Guest guest Posted May 26, 2002 Report Share Posted May 26, 2002 I tried this with low-fat cottage cheese instead of ricotta and I liked it. I also tried substituting yogurt for the ricotta and the taste was excellent but the end result was more lika a fluid than a mousse. Inspired by this recipe I also mixed frozen blueberries with some yogurt and sweetener, and the result was a really good low-cal sorbet. Certainly something I'm going to eat more of. In both cases I had some problem mixing the ingrediences in my blender. I had to assist the blender (*not* during mixing) with a spoon or use more yogurt. Perhaps I just need a real food-processor. /Ake On Thursday 23 May 2002 02:59, you wrote: > NO SUGAR. CHOCOLATE MOUSSE: Fat free ricotta (I use Calabro, which has 24 > cals/ounce,) Splenda to taste, and Valharona chocolate powder (15 > cals/tsp.). Throw it all in the blender for a couple of minutes. I swear, > it's fabulous (and I made it up myself, being a fine chocolate lover : ) > > > > p.s. 15% RDA of calcium per ounce in Calabro FF ricotta. I use about 12 oz. > on average. It is a sinful portion! Cals: 318 (that's 12 oz. of chocolate > mousse, thank you) Enjoy! > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 7, 2002 Report Share Posted June 7, 2002 In a message dated 6/7/02 9:33:49 PM, fskelton@... writes: << /message/3063 >> There should be a correction to this recipe. It contains 195 calories/12 oz. serving; 72% RDA calcium; 36 gm. protein Quote Link to comment Share on other sites More sharing options...
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