Ingredients
1 envelope unflavored gelatin
1 cup water
1 tbsp + 1 t. unsweetened cocoa
1 cup part skim ricotta cheese
2 tbsp + 2 t. chocolate syrup
1/2 cup thawed frozen dairy whipped topping
1/2 oz dark chocolate, grated
Directions
1. In a small saucepan, sprinkle gelatin over water; let stand a few
minutes to soften. Set over low heat, cook stirring constantly until
dissolved. Remove from heat. Add cocoa; stir until dissolved.
2. In a food processor, combine gelatin mixture, ricotta cheese, and
chocolate syrup,and puree 30 seconds, until smooth.
3. Pour chocolate mixture into 4 individual dessert dishes, cover and
refrigerate 1 hour, or until set.
4. Top each serving with 2 Tb. whipped topping, sprinkle evenly with
grated chocolate.
Each serving provides: 1 protein, 80 optional calories Per serving:
172 calories, 9 g protein, 8 g fat, 16 g carbohydrate, 172 mg
calcium, 93 mg sodium, 19 mg cholesterol, 1 g dietary fiber
Source: Weight Watchers Magazine Light and Easy New Family Classics
1993 Typed for you by: Linda Fields, Cyberealm BBS Watertown, NY
315-786-1120
Servings: 4 servings
Chocolate Mousse (Weight Watchers) Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert; Weight Watchers
The History of Recipes
It is possible to follow the history of meal recipes back into ancient history, at least as far as the Egypt of the Pharoahs, and potentially, even further back. In practice though, sadly, these old recipes were just basic hieroglyphic or cunieform recipes for preparing meals.
In fact, the oldest recipe discovered so far, according to food historians is a collection of clay tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `blissful`. Later on, in The time of the romans around 25BC a man called Apicius created some documents describing recipes enjoyed by wealthy roman citizens. In his publication, he tells us how the meals were divided into hors d`oeuvre, main meal and dessert, a style of dining still practiced today. He also informs us how the early Romans used many spices, including some that we all recognise for example bay, mint and parsley. Later, we have two interesting books published in the fourteenth century : a book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, these are unconnected to the indian food that is popular today, but instead accounts of the types of food prepared by the cooks of the rich and wealthy people of those days. Later on in the 1400s, knights returning from the crusades brought back many foods and spices from middle-east cuisine, including spices like coriander, parsley, basil and rosemary. The introduction of these new tastes prompted an eruption in recipe publications, many of which are kept safe in private cookery archives. For the decades that followed, the rich families of the West competed with each other to serve up the most extravagent banquests, and because of this the best chefs and their collection of recipes could command a high salary. Notwithstanding that, it wasn`t until the 19th century that haute cuisine and recipe collections reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to collating, testing, and writing down the recipes of their peers. By the time we get to the 20th century, cooking publications were in high demand, as a result of higher levels of literacy, people having increased leisure time and having more money to spend. The arrival of television brings us cooking programs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, permitting everybody to search through thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Chocolate Mousse (Weight Watchers) recipe.
