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
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