Cappuccino Mousse Recipe: For Weight Watchers


2 teaspoons unflavored gelatin

1/2 cup plus 2 tablespoons low-fat milk (1 percent milk fat)

1 ounce semisweet chocolate, grated (reserve 1 teaspoon for garnish)

1 1/2 teaspoon instant espresso powder

1 teaspoon vanilla extract

10 ice cubes

Cold water

6 egg whites

1 tablespoon granulated sugar

3/4 cup thawed frozen milk shake topping, divided


1. In 1-quart saucepan, sprinkle gelatin over milk and let sit for 1 minute to soften; cook over medium heat, stirring constantly, until gelatin is completely dissolved, about 1 minute.

2. Add chocolate, espresso powder and vanilla; cook, stirring constantly, until chocolate is melted.

3. In a large mixing bowl, combine the ice cubes and enough cold water to cover.

4. Transfer the chocolate mixture to a medium bowl.

5. Place bowl of chocolate mixture in bowl of ice water and let stand, stirring frequently with a rubber scraper, until mixture is cool to the touch and has the consistency of egg whites, about 2 minutes.

6. Using an electric mixer on medium speed, in a large bowl beat the egg whites and sugar until soft peaks form; set aside.

7. Remove bowl of chocolate mixture from ice water.

8. Using a rubber spatula, mix 1/4 cup of whipped topping with chocolate mixture; Incorporate 1/4 cup of whipped topping.

9. Stir in the beaten egg whites, one third at a time.

10. Pour an equal amount of the mousse mix into eight 6-ounce dessert plates.

11. Refrigerate overnight or at least 2 hours.

12. To serve, top each serving with 1 1/2 teaspoon remaining whipped topping and 1/8 teaspoon reserved chocolate.

Makes 8 servings

Easy weight loss diet

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