Chocolate-Raspberry Mousse Pie
Many years ago I found a recipe for a raspberry mousse and played with it to make it lighter. I just love the combination of raspberries and chocolate. —Virginia Anthony, Jacksonville, Florida
Ingredients
- 10 whole reduced-fat graham crackers
- 1 egg white
- 2 tablespoons butter, melted
- 1/2 cup semisweet chocolate chips
- 1 envelope unflavored gelatin
- 1/2 cup cold water
- 2-1/2 cups fresh raspberries
- 4 ounces reduced-fat cream cheese, cubed
- 1/2 cup sugar
- 1/2 cup nonfat dry milk powder
- 1/2 cup ice-cold water
- 2 tablespoons lemon juice
Reviews
Was really looking forward to making this but, it seemed a challenging when it came to straining the seeds out of the purée. Fortunately, I had a plan b available and just used the package of strawberry jello I had. Much easier!
Yes, a bit of work, but wonderful as a light dessert in summer when raspberries are plentiful. I'm sure you could make it without the chocolate layer, but it adds a very nice touch. I needed to serve it in less time, so stuck it in the freezer for an hour, and it sliced just fine.
Reading this through, and reading a few of the comments, I believe you could substitute 1 package sugar-free raspberry jello for the raspberries, gelatin, and sugar. Use 1/2 cup hot water instead of cold, and mix until jello is dissolved. cool until room temperature, then blend in the cream cheese, and follow the rest of the recipe. If using a ready made crust, it would be very simple, and less sugar that way!
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In the summer I microwave my graham cracker crusts-depending on the size and if I just line the bottom or bottom and sides, usually 3-4 minutes is enough but it depends on your wattage of microwave.Check your owners manual - it might include times.
I might try it as a mousse since graham crackers have trans fats/partially hydrogenated oils (yes, even the reduced). Why do people insist on calling things healthy when they aren't?
Light, airy, absolutely yummy! A bit of work, but definitely worth it. I also used a low-fat Keebler graham cracker crust, brushing it with beaten egg and warming in the oven (375 degrees) for 5 minutes. We like strawberries better, so I used them instead of raspberries - same amount, same technique. I was skeptical about non-fat milk powder and water beating to soft peak, but it worked! Only one word of warning, this is a softer mousse, so it needs to be cut and served immediately out of the fridge and the remainder placed back in the fridge right away.
This is good without the crust, but I just use a low-fat Keebler crust (cookie, graham or chocolate) instead of making my own-especially in the summer!
I will probably try this but change it from a pie to a mousse only and fold the chocolate chips into the mousse to make it even lighter and eliminate the need to turn on the oven.