Let us Celebrate Mousse Day with these Healthy Recipes Nov 30th
Let us Celebrate a healthier Mousse Day with recipes from Chef Anthony Stewart from Pritikin Longevity Center + Spa. With the holidays right around the corner, the next big food holiday (that often goes under the radar) is Mousse Day on November 30th.
Let us Celebrate with Chocolate Banana Mousse
Recipe from Chef Anthony Stewart, Pritikin Longevity Center + Spa
Here’s guilt-free pleasure! Loads of dreamy, chocolately flavor enhanced with banana, cinnamon, and nutmeg, but with zero sugar and zero artery-clogging saturated fat.
2 cups cocoa powder pure Dutch unsweetened
1 cup Splenda
2 teaspoons pure vanilla extract
1 1/2 cups skim milk or soy milk warm
1/4 cup egg whites whipped until fluffy
4 bananas sliced crosswise
3 tablespoons apple juice concentrate thawed
1 teaspoon cinnamon ground
1/4 teaspoon nutmeg ground
In a large stainless steel bowl, pour cocoa powder and Splenda. Mix well.
In a small bowl, combine vanilla and milk. Using a wire whisk, gradually whisk vanilla/milk mixture into cocoa mixture.
When fully incorporated, fold in whipped egg whites and Banana Compote.
In a small saucepan over medium heat, combine all ingredients and cook until bananas begin to break down but are still chunky, about 5 minutes.
Remove from heat and cool. Then fold in to Chocolate Mousse.
To dress up your mousse for festive occasions, use parfait or martini glasses.
In the bottom of each glass, place a few berries. Then add the mousse. Chill.
Serve topped with a dollop of fat-free Greek yogurt or fat-free sour cream.
Sweet Potato Chocolate Mousse with Apple Butter
Recipe from Chef Anthony Stewart from Pritikin Longevity Center + Spa
SWEET POTATO CHOCOLATE MOUSE
3 large sweet potatoes
1-1/2 cups cocoa powder unsweetened
1/4 cup Splenda (optional)
1/4 cup water warm
1 tablespoon vanilla extract
1/2 cup blueberries fresh (optional)
3 medium apples Fuji peeled and finely chopped
1/4 cup apple juice concentrate undiluted
Let us Celebrate with Sweet Potato Chocolate Mousse
- In a 400-degree F oven, bake the sweet potatoes, each wrapped in foil, until their syrupy juices start to seep out, usually about 1 hour. Cool. Then peel and crush them. The yield should be 3 cups.
- In a medium mixing bowl, combine cocoa powder, Splenda, water, and vanilla extract. Mix well, using a whisk or wooden spoon, until smooth
- Add cocoa mixture, sweet potatoes, and blueberries to food processor. Puree until smooth
In a medium nonstick sauté pan, combine chopped apples and apple juice concentrate. Simmer over low heat, stirring occasionally, until apples are soft, about 10 minutes.
Scoop mixture into food processor, and pulse until smooth.
Cool and refrigerate.
Divide dessert into individual parfait glasses. Spoon in apple butter. Top with a dollop of mousse. If desired, garnish with raspberries and a sprig of mint.