Cappuccino mousse recipe – For those who watch their weight

Ingredients:

2 teaspoons of unflavored gelatin
1/2 cup plus 2 tablespoons low-fat milk (1 percent milk fat)
1 ounce semisweet chocolate, grated (reserve 1 teaspoon for garnish)
1 1/2 teaspoons instant espresso powder
1 teaspoon vanilla extract
10 ice cubes
cold water
6 egg whites
1 tablespoon granulated sugar
3/4 cup whipped dairy topping, thawed, divided

Method:

1. In 1-quart saucepan, sprinkle gelatin over milk and let stand 1 minute to soften; cook over medium heat, stirring constantly, until gelatin is completely dissolved, about 1 minute.
2. Add chocolate, espresso powder, and vanilla; cook, stirring constantly, until chocolate is melted.
3. In a large bowl, combine ice cubes and enough cold water to cover.
4. Transfer the chocolate mixture to a medium bowl.
5. Place bowl of chocolate mixture in bowl of ice water and let sit, stirring frequently with a rubber scraper, until mixture is cool to the touch and the consistency of egg whites, about 2 minutes .
6. Using an electric mixer on medium speed, in large bowl, beat egg whites and sugar until soft peaks form; set aside.
7. Remove the bowl of chocolate mix from the ice water.
8. Using a rubber scraper, mix 1/4 cup whipped topping into chocolate mixture; stir in 1/4 cup whipped topping.
9. Add the beaten egg whites, one-third at a time.
10. In eight 6-ounce dessert dishes, spoon an equal amount of the mousse mixture.
11. Refrigerate overnight or at least 2 hours.
12. To serve, top each serving with 1 1/2 teaspoons of the remaining whipped topping and 1/8 teaspoon of the reserved chocolate.

Makes 8 servings

Easy Slimming Diet