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ADDITIONAL^ INFORMATION^ALISON^ROBERTS,^SHANNON^LAVERY(DIETITIAN)NUTRITION INFO
PER SERVE 705kJ,
protein 6g, total
fat 8g (sat. fat 5g),
carbs 17g, fibre
3g, sodium 65mg- Carb exchanges 1
- GI estimate low
- Gluten free
GFCHOCOLATE AND
BERRY MOUSSE
PREP TIME: 15 MINS (+ CHILLING)
COOK TIME: 5 MINS
SERVES 4 (AS AN
OCCASIONAL DESSERT)75g good-quality dark
chocolate, grated
4 Tbsp low-fat natural
yoghurt
2 egg whites (from 60g eggs)
2 tsp caster sugar
350g mixed berries (such asblueberries, raspberries,
cherries or a combination)1 Melt the chocolate in a
heatproof bowl over a saucepan
of simmering water, making sure
the bowl doesn’t directly touch
the water. Once melted, remove
the bowl from the heat and set
aside for 5-10 minutes to cool
slightly. Whisk in the yoghurt.
2 Using electric beaters whisk
egg whites until stiff peaks form.
Add sugar and whisk until wellcombined. Add a spoonful of egg
whites to the chocolate mixture
and mix until well combined (this
is to loosen mixture and make the
remaining egg whites easier to
incorporate). Add the remaining
egg whites and fold in until just
combined, trying to keep as much
air in the egg whites as possible.
3 Divide the berries between
small glasses or dishes and top
with the chocolate mousse. Place
in the fridge for 3-4 hours or until
well chilled, then serve. ■$3.30
PER SERVEHow it’s
healthier
A few handfuls
of delicious
berries set up
each mousse
pot as 1 of your
2 serves of fruit
a day. It also
adds a little
extra sweetness,
as there’s only
2 tsp of added
sugar.With berries in season,
sweet treats get zesty!
diabetic living MARCH/APRIL 2019 69