By Tony Blakemore, The Aussie LC Gourmet
Posted 8/4/2001
A lot of newcomers to the low carbohydrate lifestyle think that desserts are a thing of the past. Not so! It is only during the induction phase of the Atkins diet that desserts other than Jell-O are not allowed. And while even low carb desserts should be viewed as an occasional "treat" and not a daily indulgence during ongoing weight loss phase, low carb mousse and low carb cheesecake can be a part of many people's low carbohydrate eating plan. The Low Carb Mousse Recipe includes a Low Carb Chocolate Mousse Recipe.
As with ice cream, the two most popular flavors are no doubt chocolate and vanilla sugar free mousse.
Here are three basic no carb mousse recipes for your enjoyment. All of the recipes are not only sugar free, but contain no eggs.
5 Minute Chocolate Mousse
A very quick and simple mousse uses just whipped cream, sweetener and flavoring.
- 1 pint heavy or whipping cream (570ml)
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons of Splenda.
- 1 dash of pure vanilla extract
***Note: You can adjust the amount of cocoa powder and artificial sweetener to your own taste. After you have been following the low carb way of eating for a while, your need for a heavy sweet flavor will diminish.
Place the cream in a deep stainless steel bowl. Sift in unsweetened cocoa powder, and gently incorporate it into the cream with a spoon. (If you use an electric mixer at this point, the cocoa powder will fly every where, and you want it in the cream, not on your walls.) When most of the cocoa powder is incorporated, you then can then use an electric mixer or hand beater to beat the cream to a nice, smooth, fluffy consistency.
Add the vanilla, then the Splenda, gradually mixing as you go. Continue beating until the mixture is nice and smooth.
Chill and serve, garnishing with a blob of plain artificially sweetened whipped cream and slices of seasonal low carb fruits or fresh mint leaves, if desired.
Variation: Feeling adventurous? Add a dash of your favorite liqueur, sugar free syrup, or extract. Mix this in by hand, though, as it will break down the cream if you incorporate it too fast.
5 Minute Low Carb Lemon Mousse
- 1 cup cream (whipping or heavy )
- 1 small package sugar free lemon Jell-O
- 1 cup small curd cottage cheese
Whip the cream until stiff peaks form. Fold in the Jell-O and the cottage cheese. Mix until smooth. Chill for 20 minutes.
Serve garnished with long, narrow strips of lemon or lime rind.
Eat immediately, or refrigerate for up to 2 to 3 days.
Serves 4.
Variations: You can substitute any flavor of gelatin for the lemon.
Low Carb Chocolate Mousse With Attitude
By adding cream cheese and chocolate we can give mousse more body and soul.
- 2 cups heavy or whipping cream
- 8 ounces cream cheese cream cheese (250gr)
- 2 squares unsweetened chocolate
- (I use a chocolate bar made by Lindts. It is 70% cocoa solids, and is not
- low carb, but I only use 2 squares, no more.)
- 2 tablespoons of unsweetened cocoa
- 1/2 cup Splenda
- 1 dash of pure vanilla extract
Soften the cream cheese in the microwave or place it in the bowl of double boiler or in a bowl over a gently simmering saucepan of water. When softened, set aside.
Melt the unsweetened chocolate squares in a small bowl over the same saucepan of water.
Add half of the cream to the cheese and beat them together until they are smooth.
Sift in the unsweetened cocoa powder over the cream cheese mixture and incorporate it with a spoon. When most of the cocoa is mixed in, you then can use an electric mixer or hand beater to whip the mixture to a nice, smooth, fluffy consistency.
Add the melted chocolate, vanilla, and Splenda, gradually mixing as you go. Add balance of ingredients and continue beating until nice and smooth.
Chill and serve, garnishing with a blob of plain artificially sweetened whipped cream and light sprinkling of unsweetened cocoa powder. A wonderful carb free mousse.
Variation: Feeling adventurous? Add a dash of your favorite liqueur, sugar free syrup, or extract. Mix this in by hand, though, as it will break down the cream if you incorporate it too fast.
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