Monday, April 11, 2011

Strawberry Breakfast Mousse

Serves: 4 (1/2 cup per serving)

1 cup quartered strawberries
1/2 cup low-fat ricotta cheese
1/2 cup fat-free vanilla yogurt
2 tablespoons all-fruit strawberry spread
3/4 cup fat-free frozen whipped topping, thawed in refrigerator
4 fresh mint springs (optional)

In a blender, process the strawberries, ricotta, yogurt, and strawberry spread for 20 to 30 seconds, or until smooth, stirring halfway through.Pour into a medium bowl. Gently fold in the whipped topping. Spoon into custard cups or small bowls. Garnish with the mint.

Cook's Tip:
This strawberry mousse is also delicious spooned over fresh berries, such as blueberries. A serving would be a half-cup fresh berries and 2 tablespoons mousse.
Nutrition Facts: (per serving)
Calories: 114
Total Fat: 1.5g
Saturated Fat: 1.0 g
Trans Fat 0.0
Polyunsaturated Fat: 0.0
Monounsaturated Fat: 0.5g
Cholesterol: 8mg
Sodium: 58mg
Carbohydrates: 20g
Fiber: 1g
Sugar: 14g
Protein: 4g
Dietary Exchanges: 1 1/2 carbohydrate
Source: American Heart Association

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