3 High Fiber Desserts

These desserts may be high in fiber but you would never know it.

White Chocolate Mousse with Raspberries

INGREDIENTS

  • 2 cups fresh or frozen raspberries (washed )
  • 1/4 cup sugar
  • 2 tablespoons framboise liqueur
  • 6 ounces white chocolate, finely chopped
  • 1/4 cup milk, warmed
  • 1 cup heavy cream
  • 2 egg whites, room temperature
  • 1 pinch of cream of tartar
  • 3/4 teaspoon vanilla extract
  • 4 tablespoons finely chopped toasted almonds
  • raspberries (to garnish)
  • mint sprigs ( to garnish)

DIRECTIONS

  • In a blender or food processor with a metal blade, combine 1-1/2 cups of the raspberries with the sugar.
  • Puree until smooth.
  • Strain through a fine-mesh sleeve into a bowl.
  • Add the framboise and stir to mix.
  • Stir in the remaining whole raspberries, halved, into the puree.
  • Set aside.
  • Place the chocolate in a heatproof bowl and set over a pan of gently simmering waster; do not allow the bowl to touch the water.
  • Heat the chocolate, stirring occasionally, until it is melted and smooth and registers 140 degrees F on an instant read thermometer.
  • Gradually add the warm milk to the chocolate, stirring constantly until smooth.
  • Remove the bowl from the water and allow mixture to cool until it is almost at room temperature.
  • In a bowl, using an electric mixer on high, beat the cream just until soft peaks form.
  • In another bowl, using clean beaters, beat together the egg whites and cream of tartar on high until soft peaks form.
  • Using a rubber spatula fold half of the whites into the chocolate mixture to lighten it.
  • Fold the remaining whites, whipped cream and vanilla  into the chocolate mix just until combined and no white drifts remain.
  • DO NOT OVER MIX
  • At this point, you may cover and refrigerate the mousse for up to one day ahead of time.
  • To serve, spoon about half of the mousse into 6 parfait glasses, filling half of the glass.
  • Top with raspberry sauce, using about half and dividing equally.
  • Then sprinkle with 2 tablespoons of almonds.
  • Repeat with the remaining mousse and raspberry sauce.
  • Sprinkle with the remaining almonds.
  • Put raspberries and mint sprig along the parfait glass for garnish.

This recipe has 3.3 grams of fiber.

Oat Bran-Oatmeal Cookies

INGREDIENTS

  • 3/4 cup olive oil
  • 1 cup firmly packed brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1-1/2 cups rolled oats
  • 1-1/2 cups oat bran
  • 1 cup whole wheat pastry flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • raisins or nuts (optional)

DIRECTIONS

  • Beat together oil, brown sugar, sugar, eggs, and vanilla.
  • Add oats, oat bran, flour, salt, soda, and beat well.
  • Add raisins or nuts, if desired.
  • Drop by tablespoons onto an ungreased cookie sheet.
  • Bake 12 minutes at 350 degrees F
  • Cool on wire rack.

This recipe has 1.7 grams of fiber per cookie.

Apple Crisp

INGREDIENTS

  • Nonstick cooking spray
  • 8 cups sliced, peeled cooking apples
  • 1 tablespoon lemon juice
  • 1/2 cup rolled oats
  • 1/4 cup flour
  • 1/4 cup pack brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 tablespoons margarine, chilled

DIRECTIONS

  • Spray a 2-quart square baking dish with nonstick cooking spray.
  • Place apples in dish and sprinkle with lemon juice.
  • In a medium bowl, stir together rolled oats, flour, brown sugar, cinnamon, and nutmeg.
  • With a pastry blender, cut in margarine until mixture resembles coarse crumbs.
  • Sprinkle evenly over apples.
  • Bake at 350 degrees F for 40 to 45 minutes or until apples are tender.

This recipe has 4 grams of fiber.

 

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