Tag: Recipe

Chocolate Mousse

Simple Chocolate Mousse

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MMMMMM good. See? Healthy eating does not have to mean giving up all the good things… it means eating the right foods in the right proportions for the right reasons at the right times.

You can eat healthy and still enjoy rich, creamy, real chocolate mousse.

Simple Chocolate Mousse
 
Author: 
Nutrition Information
  • Serves: 10
  • Serving size: ⅓ cup
  • Calories: 233.6
  • Fat: 23.3g
  • Carbohydrates: 11.6g
  • Fiber: 1.3g
  • Protein: 1.4g
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Ingredients
  • 10 oz sugar-free chocolate
  • 6 oz heavy cream
  • 10 oz heavy cream, cold
Instructions
  1. In a heavy bottomed sauce pan heat 6 oz of cream over medium heat until bubbles just begin to form around the outside edges. Remove from the heat and add the chocolate. Allow it to sit for 1 minute then whisk to combine until the chocolate is fully melted. Set aside to cool slightly.
  2. Whip the 10 oz of cream into medium-stiff peaks.
  3. Fold ⅓ of the whipped cream into the chocolate. Once it is fully incorporated and smooth, fold in the remaining whipped cream until no more streaks of whipped cream are visible.
  4. Divide into serving bowls, cover with plastic wrap and allow to chill until set; about 2 hours.
  5. Serve or keep refrigerated for up to 4 days. Each serving is about ⅓ cup.
Notes
Net Carbs: 1.8g
SugarOH: 8.5g
 

Coconut Eggnog

Coconut Eggnog

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Coconut eggnog is a rich and scrumptious holiday treat that won’t feel like you’re missing anything at all!

If you’ve never tried coconut milk as a substitute, start with a high-quality brand. I usually give the can a shake first, when selecting which ones to buy – if there isn’t a lot of movement, then you know you’ve got a can with lots of coconut CREAM which is the luscious stuff 🙂

Coconut Eggnog
 
Author: 
Nutrition Information
  • Serving size: ½ cup
  • Calories: 136
  • Fat: 11.7g
  • Carbohydrates: 11.6g
  • Fiber: 10g
  • Protein: 3.3g
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Ingredients
  • 13.5 oz canned coconut milk
  • 2 Tbsp erythritol
  • 1 Tbsp xylitol
  • 1 pinch pure powdered stevia
  • 3 large egg yolks
  • 1 tsp vanilla (or rum extract)
  • ⅛ tsp nutmeg
  • Pinch of salt
Instructions
  1. Combine the coconut milk with the erythritol and xylitol in a heavy bottomed sauce pan over medium high heat. Stir while heating until bubbles begin to form on the outside edges of the pan.
  2. While coconut milk mixture heats, whisk the egg yolks in a small heatproof bowl. When the coconut milk is almost boiling slowly whisk a small stream into the egg yolks until more than half has been incorporated. Return the coconut milk to the heat and then pour the egg yolk mixture back into the pan whisking it in completely. Continue to heat and stir with a wooden spoon until the mixture begins to thicken and coats the back of the spoon. The temperature should not go over 170°F and the mixture should not boil. Remove from the heat and immediately transfer to a clean bowl and place in an ice water bath. Place plastic wrap on the surface and allow it to cool to room temperature in the bath. Once cooled, transfer it to the refrigerator to fully cool for at least 4 hours or overnight. May be stored tightly covered and refrigerated for up to 5 days.
  3. Makes four ½ cup servings. Add ½-1 ounce of spiced rum and ice cubes for a special treat. Or for ice cream; allow eggnog to sit covered in the refrigerator for 24 hours to cure then churn as recommended by your ice cream maker.
Notes
Net Carbs: 1.6g
SugarOH: 10g