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 Ww Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert; Weight Watchers
The History of Recipes
Written recipes as an idea can be found way back into ancient history, in truth as far back into recorded history as the ancient Egyptians, and quite possibly further than that. In practice though, sadly, these ancient recipes were just very simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
During the time of the Romans a man called Apicius created a collection of scripts which described recipes enjoyed by wealthy Romans. He tells us how the meals of wealthy Romans were divided into hors d`oeuvres, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the ancient chefs used a wide range of spices and herbs, including a few that are still present in modern kitchens such as thyme, rue and parsley. Over the next few hundred years, the rich families of Europe tried to serve the most exotic banquets, and as a consequence, the best chefs and their recipes were highly sought after. Notwithstanding that, it wasn`t until the nineteenth century that cooking and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to assembling, testing, and recording the recipes that were being prepared for the better households. When we get to the 20th century, cooking publications are increasing in popularity mostly due to more people being able to read, people having increased free time and being a little richer. |
We hope you enjoy this Chocolate Mousse Ww recipe.
