Chocolate Cheesecake Mousse II
To compensate for differences in whipped textures, this recipe uses more chocolate chips, so the calories per serving are higher than the other recipe version.
INGREDIENTS | SERVES 12
- 4 ounces semisweet chocolate chips
- 1 recipe Nonfat Whipped Milk Base
- 4 ounces cream cheese, room temperature
- 1 teaspoon vanilla
Put chocolate chips in microwave-safe bowl along with ¼ cup Whipped Milk Base. Microwave on high for 20 seconds; beat vigorously with fork or whisk until chocolate is melted and blended in with milk. If necessary, microwave on high for another 5–10 seconds.
Cut cream cheese into several pieces, each about 1 tablespoon in size; add to chocolate mixture. Beat vigorously until cream cheese is blended into chocolate.
Add vanilla; stir to mix.
Pour mixture into remaining Whipped Milk Base; use a spatula to scrape sides of bowl. Chill at least 1 hour before serving.
PER SERVING: Calories: 104 | Protein: 3g | Carbohydrates: 10g | Fat: 6g | Saturated Fat: 4g Cholesterol: 11mg | Sodium: 54mg | Fiber: 0g | PCF Ratio: 13-37-51 | Exchange Approx.: 1 Skim Milk, ½ Fat
