White Chocolate Mousse With Raspberry Sauce Using Stevia
- 3/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon stevia extract *, see the book Sensational Stevia Desserts for brand variances
- 4 ounces white chocolate baking, chopped
- 1 cup plain low fat yogurt
- Whip heavy cream in electric mixer for about 1 minute. Mix in vanilla and stevia extract until stiff peaks form. Melt white chocolate in microwave at 50% power for about 1 1/2 minutes. Stir white chocolate until completely dissolved. Add to half of cream/ stevia mixture and blend. Refrigerate the white chocolate/cream mixture in one bowl and the remaining whipped cream in a separate bowl for about 15 minutes.
- Remove bowls from fridge and add yogurt to remaining whipped cream and whip with electric mixer until stiff peaks form. Gently fold yogurt/cream mixture into white chocolate/cream mixture. Place in dessert cups or ramekins and refrigerate for 2 to 3 hours. Keep up to 2 days in refrigerator.
heavy cream, vanilla, stevia, white chocolate baking, yogurt
Taken from www.yummly.com/recipe/White-Chocolate-Mousse-With-Raspberry-Sauce-Using-Stevia-1677038 (may not work)