Thanksgiving is over, but fret not. November 30th provides another day to celebrate. That’s right. It’s Mousse Day. (Yes, it’s a thing. I looked it up. And, even if it weren’t, I’d make it a thing because … mousse!)
Celebrate this obscure – but my newest favorite day – with the following fabulous recipes from Chef Anthony Stewart from Pritikin Longevity Center + Spa. Ready? Chocolate Banana Mousse and Sweet Potato Chocolate Mousse with Apple Butter. Oh my!
Chocolate Banana Mousse
This guilt-free pleasure loaded with dreamy, chocolate flavor enhanced with banana, cinnamon, and nutmeg has 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
- In a large stainless steel bowl, pour cocoa powder and Splenda. Mix well.
- In a small bowl, combine vanilla and milk. Using a wire whisk, gradually whisk vanilla/milk mixture into cocoa mixture.
- When fully incorporated, fold in whipped egg whites and Banana Compote.
BANANA COMPOTE
- 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.
- Remove from heat and cool. Then fold in to Chocolate Mousse.
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.
***
Sweet Potato Chocolate Mousse with Apple Butter
- 3 large sweet potatoes
- 1-1/2 cups cocoa powder unsweetened
- 1/4 cup Splenda (optional)
- 1/4 cup water warm
- 1 tablespoon vanilla extract
- 1/2 cup blueberries fresh (optional)
APPLE BUTTER
- 3 medium apples Fuji peeled and finely chopped
- 1/4 cup apple juice concentrate undiluted
- In a 400-degree F oven, bake the sweet potatoes, each wrapped in foil, until their syrupy juices start to seep out, usually about 1 hour. Cool. Then peel and crush them. The yield should be 3 cups.
- In a medium mixing bowl, combine cocoa powder, Splenda, water, and vanilla extract. Mix well, using a whisk or wooden spoon, until smooth
- Add cocoa mixture, sweet potatoes, and blueberries to food processor. Puree until smooth
- Chill.
APPLE BUTTER
- In a medium nonstick sauté pan, combine chopped apples and apple juice concentrate. Simmer over low heat, stirring occasionally, until apples are soft, about 10 minutes.
- Scoop mixture into food processor, and pulse until smooth.
- Cool and refrigerate.
- Divide dessert into individual parfait glasses. Spoon in apple butter. Top with a dollop of mousse. If desired, garnish with raspberries and a sprig of mint.
Happy Mousse Day!
And, just because, here’s another healthy recipe you might like. Honestly, I meant to publish it prior to Thanksgiving, but time got away from me. The following Bean and Pasta Casserole recipe by Carol Kicinski, Simply Gluten Free, uses Explore Cuisine Edamame and Mung Bean Fettucine making this dish not only gluten-free but packed with protein, iron and fiber. Each two-ounce serving of this organic, non-GMO pasta boasts 22 grams of plant-based protein that will keep you full for hours. Enjoy it at your next family gathering.
Gluten Free Bean and Pasta Casserole
Serves 8 – 10 people as a side dish or 6 as a main course
Ingredients
- Kosher salt
- 1 (8 ounce) package Explore Cuisine Edamame & Mung Bean Fettuccini
- 1 pound green beans, trimmed and cut in half
- 2 tablespoons butter or dairy free butter substitute
- 8 ounces white button mushrooms, sliced
- 1 cup gluten free chicken or vegetable stock
- 1 cup heavy cream
- 2 cups (7 ounces) grated Parmesan cheese
- Black pepper
- Vegetable oil
- 6 shallots, thinly sliced
Directions
- Preheat oven to 350 degrees.
- Bring a large pot of heavily salted water to a boil. Add the pasta and cook for 4 minutes. Add the beans to the pasta and cook for another 4 minutes. Reserve about 1 cup of the cooking water and drain the pasta and green beans.
- In a large skillet, melt the butter over medium high heat. Add the mushrooms and cook until they start to brown, about 6 – 7 minutes. Add the stock and cream, bring to a boil, reduce heat and simmer for 2 minutes. Stir in the Parmesan cheese then add the pasta and green beans. Add kosher salt and black pepper to taste. Stir to combine. Add a little pasta water if the sauce is too thick. Pour the mixture into a 9 inch by 12 inch baking dish and bake for 20 – 30 minutes or until heated through and bubbly.
- While the casserole is baking, prepare the shallots. Line a plate with paper towels. Pour enough oil into a large skillet to come up ¼ inch. Heat over medium-high heat. Reduce the heat to low, add the shallots and let cook for 12 minutes, the shallots should be quite soft. Raise the heat to high and cook, stirring often, until the shallots are well browned. Remove with a slotted spoon and let drain on the paper towels. Sprinkle with salt. The shallots will crisp more as they cool.
- When the casserole is done, scatter the shallots over the top and serve.
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