White Chocolate Mousse With Raspberry Compote

  • U Serves 5 People
  • P Prep: 00:15
  • P Cook: 00:10
White Chocolate Mousse With Raspberry Compote

Nutritional Facts

per 1 serving size (Recipe makes 5 servings)


Amount Per Serving


Calories 386

Calories from Fat 89


% Daily Values*


Total Fat 9.88

15.20%


Saturated Fat 6.98

34.90%


Polyunsaturated Fat 0.28


Monounsaturated Fat 1.92


Cholesterol 5.60

1.87%


Sodium 269.40

11.23%


Potassium 232.20


Total Carbohydrate 68.15

22.72%


Dietary Fiber 4.50

18.00%


Sugars 56.68


Protein 8.73


Vitamin A 0.00%

Vitamin C 30.80%


Calcium 13.60%

Iron 3.00%


* Nutritional Values are estimated and may vary

³ Description

Try this White Chocolate Mousse With Raspberry Compote. You Will Love It.

² Ingredients

  •  1 cup Frozen Whipped Topping
  •  8 oz Nonfat or Fat Free Processed Cream Cheese
  •  1 serving (serving = 1 serving (6 g)) Fresh Lemon Juice
  •  3 oz White Chocolate
  •  1 cup Granulated Sugar
  •  2.5 serving (serving = 1 cup) Great Value Frozen Red Raspberries
  •  1 serving (serving = 1 serving) Culver's Marshmallow Creme
  •  1 serving (serving = 1 tbsp) Great Value Cornstarch
   

q Directions

In microwavable bowl, with microwave on High (100%), melt the white chocolate, stirring every 30 seconds until smooth (about 2 minutes).
Add the marshmallow creme and stir with wooden spoon until blended.
In large bowl, beat the cream cheese with an electric mixer on medium speed until creamy. Add the white chocolate mixture and beat until smooth. Stir in the lemon juice.
Using a rubber spatula, fold in the nondairy whipped topping.
Combine frozen raspberries and sugar in medium saucepan.
Bring to a boil over medium/high heat, stirring constantly.
Set aside about 1 tablespoon of the raspberry liquid.
Boil raspberry mixture, stirring constantly, until volume is reduced by half, about 8 minutes.
Combine reserved raspberry juice and cornstarch and mix until smooth; add to raspberry mixture.
Cook and stir until thickened, about 1 minute.
Remove from heat and let cool.
Spoon half of the mousse into eight wine glasses.
Layer half of the raspberry compote over the mousse layer.
Repeat the layering with the remaining mousse and compete.
Cover and chill at least 1 hour.

Recipe Provided by RecipesnFood.com


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