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Eggless Chocolate Mousse Parfait

Eggless Chocolate Mousse Parfait with Raspberry Pannacotta - A Delicious Dessert for Diabetics

Looking for a delicious and creamy dessert for diabetics? Try this eggless chocolate mousse parfait with raspberry pannacotta that has a light, airy and smooth texture and is prepared with low-fat milk, cream, raspberries and low-calorie sweetener. Here are some tips to make the perfect eggless chocolate mousse parfait.

Are you a diabetic and looking for a delicious dessert that won't spike your blood sugar levels? Look no further than this eggless chocolate mousse parfait with raspberry pannacotta. This dessert is not only creamy and chocolaty, but it's also perfect for diabetics as it is prepared with low-fat milk, cream, raspberries and low-calorie sweetener.

To make the perfect eggless chocolate mousse parfait, follow these tips. Firstly, heat the milk and gelatin mixture over low heat and stir continuously until the mixture is steaming. Don't boil it. Once it's warm, add whipping cream. Secondly, try to use fresh raspberries in this recipe, but you can also use frozen ones. Thirdly, stuff tissue in the cavities of the muffin pan and place 3 glasses in it so that it makes an angle. For the chocolate mousse, whip the cold whipping cream with sweetener until soft peaks form. Finally, garnish the eggless chocolate mousse parfait with fresh raspberries and mint leaves.

This eggless chocolate mousse parfait with raspberry pannacotta is not only delicious but also a healthier dessert option for diabetics. So, give it a try and share your comments!

Eggless Chocolate Mousse Parfait 2017-12-02 00:43:04

Eggless Chocolate Mousse Parfait

Serves 3
Prep Time: 06:00
Cook Time: 00:05
Total Time: 06:05

Ingredients

To Raspberry layer:

1 cup low-fat milk
1 &1/4 tsp unflavored gelatine
1/2 cup low-fat whipping cream
4 packs (8g) Tropicana slim low-calorie sweetener
150 g fresh raspberries
pinch salt

For Chocolate Mousse:

150 ml cold low fat whipping cream
2 packs (4g) low calorie or zero calorie sweetener
100g semi sweet chocolate chips
3 tbsp low fat milk

For Garnishing:

for garnishing fresh raspberries
some mint leaves

Instructions

Off the heat, place the milk in a small saucepan, sprinkle unflavored gelatin, stir well until combined and set it aside for 10 mins.
Then add low-calorie sugar packs and salt into the milk, mix well until incorporated.
Place the pan over low heat and stir continuously until the mixture is steaming about 4 to 5 mins. Don't boil, then remove from the heat.
When it becomes barely warm, add whipping cream and mix well.

For Raspberry Puree:

Place the cleaned raspberries in the blender, blend until smooth, then strain it through a strainer. Then add that puree to the milk mixture and pour into the beaker as it helps to pour the mixture into the glass easily.

How to fill the Glass:

Meanwhile, stuff tissue in the cavities of the muffin pan and place 3 glasses in it so that it makes an angle. Then pour the milk mixture about 1/2 inch to the brim of glasses and refrigerate it for about 3 hours or until chilled (cover the glasses with cling film).

For Chocolate Mousse:

Melt the chocolate in a bowl over a pan of simmering water. Heat the milk until boiling, then whisk in melted chocolate. Leave to cool.
Whip 150 ml cold low-fat whipping cream with sweetener until soft peak forms, then fold into the cooled chocolate.
Spoon evenly the chocolate mousse over the raspberry parfait and refrigerate it again for 3 hours or overnight.
Finally, garnish it with fresh raspberry and mint leaves.

By Santhi Therese
The Indian Claypot