Make Ahead Tip: Cover and refrigerate for up to 2 days.
Ingredient note Pasteurized dried egg whites called Just Whites can be found with baking ingredients or in the natural-foods section of most supermarkets. Reconstitute them according to package directions. They are distributed by Deb-El Foods. For more information, call (908) 351-0330.
Tips Working with gelatin: When making mousses that are set with gelatin, chill the base mixture quickly by setting it over a larger bowl of ice and water before folding in the beaten egg whites and whipped cream. This thickens the base enough to give it a similar consistency to the beaten egg whites and whipped cream, making for a homogeneous mixture and better volume. If the base starts to set too quickly, simply place it over a bowl of warm water and stir gently for a few seconds.
To make decorative swirls in the sauce, whisk 2 tablespoons nonfat vanilla yogurt and 2 tablespoons low-fat milk until smooth. Drop small dollops of the mixture onto the sauce and draw the tip of a skewer or knife through them.
Serving Size: about 2/3 cup
239 calories; protein 4.7g; carbohydrates 44.2g; dietary fiber 3.5g; sugars 39.6g; fat 6.2g; saturated fat 3.3g; cholesterol 63.2mg; vitamin a iu 296.7IU; vitamin c 12.4mg; folate 33.8mcg; calcium 40.8mg; iron 0.8mg; magnesium 19mg; potassium 165.6mg; sodium 44.3mg.