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Obesity Discussion · 07-22-07, 04:16 AM

VANILLA MOUSSE WITH RHUBARB SAUCE

Servings: 2
Prep time: 0:15:00
Bake/Cook time: 0:10:00

Calories: 266
Fat: 23 grams
Protein: 8 grams
Carbohydrates: 8 grams
Fiber: 1 grams
Net Carbs: 6 grams
Rhubarb Sauce:
2 large stalks (6 ounces) fresh or frozen rhubarb, coarsely
chopped
1/4 cup water
2 tablespoons sugar free strawberry syrup
Vanilla Mousse:
1/2 cup heavy cream, beaten to soft peaks
1 (6-ounce) container Hood® Carb Countdown

Reduced
Sugar Lowfat French Vanilla Yogurt
1 tablespoon granular sugar substitute
1. For the rhubarb sauce: In a small saucepan, combine
the rhubarb, water and strawberry syrup; bring to a
simmer over medium heat. Reduce heat to medium-low;
cover and simmer, stirring occasionally, until rhubarb is
a sauce-like consistency, about 10 minutes. Set aside to
cool.
2. For the vanilla mousse: In a mixing bowl, with an electric
mixer on medium-high speed, beat together the
whipped cream, yogurt and sugar substitute to semi-firm
peaks. Reserve 1/4 cup mousse for topping.
3. To assemble: Set out two martini glasses or
wineglasses. Spoon 1/4 cup mousse in the bottom of
each glass and spread evenly. Top each with 1 1/2
tablespoons rhubarb sauce. Divide the remaining
mousse between the glasses, then top with the
remaining rhubarb. Top with the reserved 1/4 cup
mousse, dividing evenly.
A rich, yogurt-based mousse is the basis for this elegant
dessert. Fresh rhubarb is available during the summer, but at
other times of the year, you can find it in your supermarkets
freezer case (just be sure you buy a brand that does not contain
added sugars).

07-22-07, 04:16 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,800 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Atkins - Vanilla Mousse with Rhubarb Sauce VANILLA MOUSSE WITH RHUBARB SAUCE Servings: 2 Prep time: 0:15:00 Bake/Cook time: 0:10:00 Calories: 266 Fat: 23 grams Protein: 8 grams Carbohydrates: 8 grams Fiber: 1 grams Net Carbs: 6 grams Rhubarb Sauce: 2 large stalks (6 ounces) fresh or frozen rhubarb, coarsely chopped 1/4 cup water 2 tablespoons sugar free strawberry syrup Vanilla Mousse: 1/2 cup heavy cream, beaten to soft peaks 1 (6-ounce) container Hood® Carb Countdown Reduced Sugar Lowfat French Vanilla Yogurt 1 tablespoon granular sugar substitute 1. For the rhubarb sauce: In a small saucepan, combine the rhubarb, water and strawberry syrup; bring to a simmer over medium heat. Reduce heat to medium-low; cover and simmer, stirring occasionally, until rhubarb is a sauce-like consistency, about 10 minutes. Set aside to cool. 2. For the vanilla mousse: In a mixing bowl, with an electric mixer on medium-high speed, beat together the whipped cream, yogurt and sugar substitute to semi-firm peaks. Reserve 1/4 cup mousse for topping. 3. To assemble: Set out two martini glasses or wineglasses. Spoon 1/4 cup mousse in the bottom of each glass and spread evenly. Top each with 1 1/2 tablespoons rhubarb sauce. Divide the remaining mousse between the glasses, then top with the remaining rhubarb. Top with the reserved 1/4 cup mousse, dividing evenly. A rich, yogurt-based mousse is the basis for this elegant dessert. Fresh rhubarb is available during the summer, but at other times of the year, you can find it in your supermarkets freezer case (just be sure you buy a brand that does not contain added sugars). Atkins - Vanilla Mousse with Rhubarb Sauce Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________