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Chocolate Mousse Cake (Lite)

12 servings

• 1 cup 1 percent low-fat milk
• 1/2 cup sugar
• 4 ounces unsweetened chocolate, chopped
• 1 envelope unflavored gelatin
• 1/4 cup cold water
• 1 teaspoon vanilla extract
• 2 dozen ladyfingers (soft, not dry)
• 1/2 cup whippable pasteurized egg-white product
• 1 (8-ounce) container fat-free whipped

 

Place milk in a heavy-bottomed saucepan over medium heat. Add the sugar and bring to a boil. Remove from the heat, add the chopped chocolate and stir.

Meanwhile, dissolve gelatin in the cold water and wait for a few minutes (the gelatin will look almost solid). Add gelatin to hot chocolate mixture to melt it, and stir. Add vanilla; place chocolate mixture in refrigerator to cool.

Line the bottom and sides of a 9-inch springform pan with 18 ladyfingers that have been split into halves. Place the rounded sides out. Save the last six ladyfingers for the middle layer.

In a medium-size glass or stainless-steel bowl, beat the egg-white product to stiff peaks. (Do not use a plastic bowl, as any trace of fat clinging to the bowl will prevent the whites from whipping.)

Place thawed whipped topping and beaten egg whites in a large bowl and fold together. Add cooled chocolate mixture to egg whites and whipped topping. Fold in, being careful to leave in as much air as possible, while still mixing thoroughly.

Pour half of the mousse into prepared pan. Place remaining ladyfingers on top of mousse, then carefully add the rest of the mousse, smoothing out the top. Place in refrigerator for at least 6 hours, or overnight. To serve, remove ring from pan but do not remove cake from pan bottom, then place it on a serving plate.

Per serving: 200 calories, 6 g fat, 194 mg sodium, 38 mg cholesterol, 32 g carbohydrates, 5 g protein, 2 g fiber.

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