Low Carb Chocolate "Mousse" / Chocolate Whipped Cream Dessert. Quick & Easy - 2 Minutes from start to finish. ***I changed the recipe from the video, made it MORE Chocolatey with 1 more T. of Cocoa & Splenda - YUM! *** Fidget For Fitness' Chocolate "Mousse" / Chocolate Whipped Cream Dessert 16 oz. heavy whipping cream 3 heaping T. Ghirardelli Unsweetened Baking Cocoa 3 ½ T. Granulated Splenda ½ T. Vanilla Extract (OPTIONAL-- Do not add if you are on Induction) 4 Sliced Strawberries or Raspberries for garnishment (OPTIONAL -- Do not add if you are on Induction or not up to the berry rung on OWL) 1. Put all heavy cream, cocoa, Splenda and Vanilla extract in Kitchen Aid with whisk attachment. 2. Whisk slowly for a few seconds until cocoa is incorporated 3. Whisk on high until cream is a light, fluffy whipped cream consistency. Don't whip too long or you'll have chocolate butter. 4. Spoon into ramekins, or dessert dishes and garish with berries. ***You can also put the mousse in glasses and layer with berries if you are on Atkins and up to the berry rung on OWL. Store remaining "mousse" in a air-tight container in the refrigerator.
Sunday, December 25, 2011
Tuesday, December 20, 2011
White Chocolate Holiday Cookies--Recipe from FBCDJ1620AM (Dr. Johnny P. LoveTrain) ☆
In this video, Betty demonstrates how to make White Chocolate Holiday Cookies. This recipe was provided by Dr. Johnny P. LoveTrain of the channel FBCDJ1620AM. I hope you will visit his channel and give him some support on his quest for 500000 views by the end of January (at which time he will have been on YouTube for 3 ½ years, providing entertainment and inspiration to thousands of viewers. I can vouch for the fact that the cookie recipe he provided is out-of-this world delicious, and I am proud to add it to my collection! Rick and I restrained ourselves by having only one cookie between us and gave the rest of the baked cookies away. We will, however, bake the reserved cookie dough to grace my upcoming Christmas Table! Ingredients: 1/2 cup butter or margarine, softened 1/2 cup shortening (I used 1 stick butter and 1 stick margarine for this and the above ingredient.) 3/4 cup packed brown sugar 1/2 cup sugar 1 egg 1/2 teaspoon almond extract 2 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 6 (1 ounce) squares white chocolate (I used Ghirardelli 1 cup white chocolate chips.) 1 1/2 cups chopped pecans In a mixing bowl, cream the butter, shortening and sugars. Add egg and almond extract; mix well. Combine the dry ingredients; add to creamed mixture. Stir in white chocolate and pecans. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. (I used a tablespoon scoop and then formed them ...
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