These desserts may be high in fiber but you would never know it.
White Chocolate Mousse with Raspberries
- 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)
- 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
- 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)
- 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.
- 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
- 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.