by Tarla Dalal
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Added to 38 cookbooks
This recipe has been viewed 49380 times
Desserts are no longer featured in food to avoid for the diabetic. Here is an innovative way to dig into a spoonful of your favorite dessert, without being ridden by guilt!
Relish this mousse made with china grass and low fat milk, flavoured with cocoa and coffee. Remember, however, ambrosia too should be limited to a small portion!
- Combine 1½ cups of water with agar-agar in a non-stick pan and cook over a
- Slow flame till it dissolves completely, while stirring continuously. Keep aside.
- Strain the mixture through a muslin cloth and keep aside.
- In the same pan boil the milk, add the agar-agar, sugar substitute, cocoa powder and prepared coffee syrup.
- Mix well and simmer on a slow flame for 5 to 7 minutes, while stirring
- Remove from the flame, when cool, add the cream and mix well.
- Divide the mixture into 4 equal portions and pour each into 4 small bowls.
- Refrigerate for 4 to 6 hours or till the mousse has set.
- Serve chilled garnished with chocolate vermicelli.
- It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.
Nutrient values (Abbrv) per serving
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