I don't know about you guys, but I love me some chocolate mousse.
My thighs on the other hand... not so much.
It was gorgeous outside today (for a change) which served as a reminder that it won't be long now before I have to put on a bathing suit.
Which is something I dread every year, but I can assure you that sitting around after my foot surgery has not helped my physique in the least.
Now I know I make a lot of recipes on this blog that are not diet-friendly...
Ok, some of them are perfectly dreadful for you.
But honestly, chocolate mousse could be one of the worst offenders.
You know, the Sweet-Jesus-Now-I-Have-To-Undo-The-Top-Button-Of-My-Pants type of offender.
And that's low, even for me.
But anything made of more than 50% heavy cream is probably going to account for 90% of your recommended fat & calorie intake for the day.
(I pulled that statistic out of nowhere, by the way, but I'm gonna go ahead and say it's dead-on accurate).
Soooo... when I opened up my email yesterday and saw a recipe for "Chocolate Ricotta Mousse," I was excited but also a bit skeptical.
Sure, a chocolate mousse without heavy cream is going to drastically reduce the calories... but won't the flavor go right down with it?
I mean, some things are just better left alone. If I can't have the unbutton-my-pants version, then I'd rather skip it.
But the Italian in me also knows that ricotta can be amazing in desserts, so I figured what the heck.
Easter is coming up, which (in my family) means it's time for ricotta pie - so I'd be buying the stuff anyway.
And I must say - this chocolate mousse did not disappoint.
Much like my disclaimer about the baked donuts, I won't tell you it's just as good as the full-fat & calorie version. But it's a darn good substitute, especially for under 200 calories a serving.
I think I just heard your bikini thank me.
Low-Fat Dark Chocolate Mousse
- 3 oz. dark chocolate, chopped (I used 2 oz. semisweet & 1 oz. bittersweet)
- 1 C. part-skim ricotta cheese
- 1 T. nonfat greek yogurt
- 2 T. fat-free half-and-half
- 1/4 t. vanilla
In glass measuring cup or small microwave-safe bowl, place chopped chocolate. Microwave in 15-second increments, stirring after each, until melted & smooth.
Place ricotta, yogurt, half-and-half, and vanilla in bowl of food processor. Cover and process until smooth. With food processor running, pour in melted chocolate until well combined (mixture will stiffen up). Spoon into ramekins and serve, or refrigerate up to 24 hours. Serves 4.
Recipe Slightly Adapted from Better Homes & Gardens' Heart-Healthy Living