Vanilla Mousse with Rhubarb Sauce Recipe
Cook Time: 10 Minutes
Phase: Phase 2
2 stalk Rhubarb
0 1/4 cup Tap Water
1 tbsp Sugar Free Strawberry Jam
0 1/2 cup Heavy Cream
4 oz Greek Yogurt - Plain (Container)
3 teaspoon Sucralose Based Sweetener (Sugar Substitute)
- 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.
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.