Vanilla Mousse with Rhubarb Sauce
7.5g
Net Carbs
7.3g
Protein
22.1g
Fat
1.9g
Fiber
253
Calories
Cooking tip: We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.
Ingredients:
- 1/4 cup Tap Water
- 1/2 cup Heavy Cream
- 4 ounces Greek Yogurt - Plain (Container)
- 1 tablespoon Sugar Free Strawberry Jam
- 3 teaspoons Sucralose Based Sweetener (Sugar Substitute)
- 2 stalks Rhubarb
Directions:
- For the rhubarb sauce: In a small saucepan, combine the rhubarb, water and strawberry jam; bring to a simmer over medium heat. Reduce heat to medium-low; cover and simmer, stirring occasionally, until rhubarb is a sauce-like consistency, about 10 minutes. Set aside to cool.
- For the vanilla mousse: In a mixing bowl, with an electric mixer on medium-high speed, beat together the cream, 4 oz yogurt, and sugar substitute to semi-firm peaks. Reserve 1/4 cup mousse for topping.
- To assemble: Set out two martini glasses or wineglasses. Spoon 1/4 cup mousse in the bottom of each glass and spread evenly. Top each with 1 1/2 tablespoons rhubarb sauce. Divide the remaining mousse between the glasses, then top with the remaining rhubarb. Top with the reserved 1/4 cup mousse, dividing evenly.
