The EatingWell Diabetes Cookbook (2005)
Pamper your guests with this pretty, elegant dessert--no one will ever guess that it easily conforms to any healthy weight-loss regime. A fluffy meringue creates a sublime texture, while just a little real whipped cream delivers velvety richness. Straining the raspberries is a labor of love (consider delegating this task), but all the work is done well ahead and the results are absolutely worth the effort, guaranteed.
Active Time: 1 hour |
Total Time: 7 hours (including 6 hours freezing time)
6 cups fresh raspberries, or two 12-ounce packages unsweetened frozen raspberries, thawed
1/4 cup confectioners' sugar, or
2 tablespoons orange juice
1 teaspoon unflavored gelatin
8 teaspoons dried egg whites, (see Ingredient notes), reconstituted in 1/2 cup warm water according to package directions (equivalent to 4 egg whites)
2/3 cup sugar
1/3 cup whipping cream
2 cups fresh raspberries, blueberries, blackberries and/or strawberries for garnish
Mint sprigs, for garnish
Place a small mixing bowl in the freezer to chill for Step 5.
Puree raspberries in a food processor until smooth. Pass through a fine sieve set over a large bowl; discard seeds. Measure out 1 cup raspberry puree, whisk in confectioners' sugar (or Splenda), cover and set aside in the refrigerator for sauce.
Place orange juice in a small saucepan. Sprinkle in gelatin. Let soften for 1 minute. Place over low heat and stir until the gelatin has completely dissolved. Let stand for 5 minutes.
Meanwhile, beat reconstituted egg whites in a large mixing bowl with an electric mixer until soft peaks form. Gradually add sugar, beating until the meringue is stiff and glossy.
Beat cream in the chilled bowl until soft peaks form.
Add the melted gelatin to the remaining raspberry puree and whisk until blended. Set the bowl over a bowl of ice water and stir just until the mixture starts to thicken slightly, 5 to 10 minutes. Add one-fourth of the meringue to the raspberry puree and whisk until blended. Using a whisk, fold in the remaining meringue. With a rubber spatula, fold in the whipped cream. Scrape the mousse into a 6-cup metal bowl (or other decorative mold) or a 9-by-5-inch metal loaf pan. Cover with plastic wrap and foil and freeze until firm, at least 6 hours.
To serve, fill a bowl or basin (large enough to hold the mold comfortably) with very hot water. Run a knife around the edges of the mold. Quickly dip the mold in hot water, then invert a serving platter over the top. Grasping the mold and platter, jerk downward several times. If the mousse does not release, dip in hot water again and repeat. Cut the mousse into wedges or slices. Serve with the reserved raspberry sauce and garnish each serving with a scattering of berries and a mint sprig.
Per serving :
4 g Fat;
2 g Sat;
1 g Mono;
11 mg Cholesterol;
29 g Carbohydrates;
3 g Protein;
6 g Fiber;
33 mg Sodium;
184 mg Potassium
2 Carbohydrate Serving
Exchanges: 2 fruit, 1 fat
Tips & Notes
Make Ahead Tip: Cover and freeze for up to 4 days.
Substituting with Splenda: In the EatingWell Test Kitchen, sucralose is the only alternative sweetener we test with when we feel the option is appropriate. For nonbaking recipes, we use Splenda Granular (boxed, not in a packet). For baking, we use Splenda Sugar Blend for Baking, a mix of sugar and sucralose. It can be substituted in recipes (1/2 cup of the blend for each 1 cup of sugar) to reduce sugar calories by half while maintaining some of the baking properties of sugar. If you make a similar blend with half sugar and half Splenda Granular, substitute this homemade mixture cup for cup.
When choosing any low- or no-calorie sweetener, be sure to check the label to make sure it is suitable for your intended use.
Dried egg whites are pasteurized so this product is a wise choice in dishes that call for an uncooked meringue. They are also convenient in recipes calling for egg whites because there is no waste. Look for brands like Just Whites in the baking or natural-foods section of most supermarkets. Dried egg whites can be ordered from The King Arthur Flour Baker's Catalogue, (800) 827-6836.
A stand-up mixer makes beating egg whites easier, but a hand-held electric mixer will work fine.