This Month's Sugar-Free Recipe
Sugar-Free Raspberry Mousse Cups
Here is a delicious sugar-free dessert for your next
holiday. You can find the ingredients for this recipe in almost every major
grocery store. I like to use Splenda as a sugar substitute when preparing
desserts. Equal is also a suitable substitute. You can buy both Splenda and
Equal in bulk for baking. Keep in mind that artificial sweeteners such as Sweet’
N Low are mostly used for beverages and sauces so that type of artificial sweetener
would not be appropriate for this recipe. A good rule of thumb when using
Splenda or Equal when substituting for sugar is to use the same measurements.
For example, if a recipe calls for ¼ cup sugar you would use ¼ cup Splenda or
Equal.
Raspberry
Mousse
Ingredients:
1 ½ cups frozen no sugar added raspberries,
thawed
¼ cup sugar substitute for baking
or 6 packets sugar substitute
1 tablespoon sugar-free raspberry
gelatin
1 tablespoon lime juice
4 cups sugar-free whipping
topping, thawed
Preparation:
Step
1: In
a medium saucepan, combine 1 ½ cups raspberries and sugar substitute. Stirring
constantly, heat ingredients over medium temperature until mixture turns to
liquid.
Step
2: Stir
in gelatin and lime juice. Remove saucepan from heat. If desired, place
raspberry mixture through fine strainer to remove seeds.
Step
3: Place
mixture into medium bowl. Let mixture cool for 5 minutes. Fold in whipping topping. Chill in
refrigerator for 60 minutes.
Chocolate
Cups
Ingredients:
12 small round balloons
3 oz. sugar-free chocolate (bars
or morsels)
4 teaspoons shortening
Preparation:
Step
1: Line
cookie sheet with wax paper. Inflate the balloons so that the balloons measure
approximately 3 inches in the center, tie balloons in a knot. Place balloons on
wax paper.
Step
2: Combine
chocolate and shortening in a microwave-safe shallow dish approximately 9"
inches wide. Microwave chocolate mixture on medium for approximately 1 to ½ minutes
or until chocolate is completely melted. Remove from microwave.
Step
3:
Hold balloon from the top where knot is located. Gently dip each balloon in the
chocolate, tilting back and forth to create a tulip edge. The chocolate should
measure approximately half way up the balloon when tilting. Lift the balloon
and let excess chocolate drip off of the balloon. Place balloon onto the wax
paper. After all balloons are set on the wax paper, place into refrigerator for
30 minutes or until chocolate is firm.
Step
4: Remove
chocolate cups from refrigerator and carefully pop each balloon with a pin or
sharp knife. Let sit for approximately one minute, gently lift the balloons away
from the chocolate cup. Place on serving tray.
Topping
Ingredients:
1 8 ounce tub sugar-free whipped
cream, thawed
½ cup no sugar added raspberries
Preparation:
Step
1: Remove
raspberry mousse mixture from refrigerator; place mixture into each chocolate
cup measuring to about the middle of cup.
Step
3: Place a large spoonful of whipped topping on
mousse. Top with a single raspberry. Place back into refrigerator until ready
to be served.
Makes
4 servings
Nutrition
Facts Per Serving: 164 Calories (77 Calories from Fat), 8.5g Total Fat
(Saturated Fat 1.3g), 33mg Cholesterol, 423mg Sodium, 7.5g Carbohydrates
(Dietary Fiber 1.4g), 14.2g Protein.
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