Chocolate Banana Mousse

Recipe from Chef Anthony Stewart, Pritikin Longevity Center + Spa

Here’s guilt-free pleasure! Loads of dreamy, chocolatey flavor enhanced with banana, cinnamon, and nutmeg, but with zero sugar and zero artery-clogging saturated fat.

Ingredients

• CHOCOLATE MOUSSE
• 2 cups cocoa powder pure Dutch unsweetened
• 1 cup Splenda
• 2 teaspoons pure vanilla extract
• 1 1/2 cups skim milk or soy milk warm
• 1/4 cup egg whites whipped until fluffy
• BANANA COMPOTE
• 4  bananas sliced crosswise
• 3 tablespoons apple juice concentrate thawed
• 1 teaspoon cinnamon ground
• 1/4 teaspoon nutmeg ground

Instructions

CHOCOLATE MOUSSE

1. In a large stainless steel bowl, pour cocoa powder and Splenda. Mix well.
2. In a small bowl, combine vanilla and milk. Using a wire whisk, gradually whisk vanilla/milk mixture into cocoa mixture.
3. When fully incorporated, fold in whipped egg whites and Banana Compote.

BANANA COMPOTE

1. In a small saucepan over medium heat, combine all ingredients and cook until bananas begin to break down but are still chunky about 5 minutes.
2. Remove from heat and cool. Then fold into Chocolate Mousse.

Recipe Notes:

Chef’s Note:  To dress up your mousse for festive occasions, use parfait or martini glasses. In the bottom of each glass, place a few berries. Then add the mousse. Chill. Serve topped with a dollop of fat-free Greek yogurt or fat-free sour cream.

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Girl on Fire

Photographer at Loudmouth Photography

Brandy is the wife to a carpenter/musician and the mother of 3 amazingly awesome homeschool/unschooled girls. Brandy is a Photographer as well as a Coach for the Weebellion as part of Rolling Rebellion Jr. Roller Derby. Brandy is passionate about many things and suffers from a very painful and degenerative neurological disease called CRPS/RSD.

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