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
Transcribed cooking instructions as a concept can be tracked back into ancient history, in fact as far back into recorded history as the Egypt of the Pharoahs, and quite possibly further than that. However, these, ancient recipes were just simple pictorial recipes for preparing meals.
Later on, in The time of the romans 25BC a man called Apicius created some documents showing how to cook the recipes prepared by the Romans. In his works, Apicius tells us how the meals of wealthy Romans were separated into starters, main meal and desserts, a style of dining still practiced today. Additionally, he informs us how the chefs of Roman times were skilled in the use of a wide range of spices and herbs, including a few that will be familiar to modern cooks for example basil, rue and dill. Over the succeeding few centuries, the rich families of the West strove to lay on the most extravagent banquests, and as a consequence, the best chefs and their collection of recipes became highly prized. Nevertheless, it was during the 19th century that fine cooking and recipe collections became popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to assembling, testing, and publishing recipes of the day. When we get to the 20th century, cooking publications were starting to become popular as a result of more people being able to read, people having increased free time and disposable income. |
We hope you enjoy this Chocolate Mousse Ww recipe.
