This is another one of my experiments with different mousse-type desserts. Again, this one was simple to make and we both thought the taste was quite nice. Note that the amount of cocoa used is on the low side (I don’t like the bitter taste of dark chocolate) so you might want to adjust the amount of cocoa to suit your own taste.
Ingredients:
- 150 ml (5 fluid oz) of cream
- 85 g (3 oz) of frozen raspberries
- 10 g (0.35 oz) of unsweetened baking cocoa
- 1 packet of Splenda
Recipe:
- Put all ingredients in a bowl and whip until well combined and fluffy.
- Put into two individual serving bowls and put in the fridge to chill for an hour.
Nutritional Info:
| Calories | Carbs | Fibre | Net Carbs | Fat | Protein | |
|---|---|---|---|---|---|---|
| Cream | 535 | 4 | 0 | 4 | 57 | 3 |
| Raspberries | 22 | 3 | 0 | 3 | 0 | 1 |
| Baking Cocoa | 33 | 2 | 0 | 2 | 1 | 2 |
| Splenda | 0 | 1 | 0 | 1 | 0 | 0 |
| Total | 590 | 10 | 0 | 10 | 58 | 6 |
| Per serving (1/2) | 295 | 5 | 0 | 5 | 29 | 3 |
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