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Stevia and stevioside extracts are extremely heat stable and can be used in everyday baking & cooking.
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White Chocolate Mousse with Raspberry Sauce


© Lisa Jobs
 (Excerpted from Sensational Stevia Recipes)

Serving Size: 1/2 cup (4 oz.) • Total Servings: 4 (2 cups total)
  • 3/4 cup heavy cream
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. stevia extract* (see page xii for brand variances)
  • 1 (4 oz.) bar of baking white chocolate, chopped
  • 1/3 cup plain low-fat yogurt
Whip heavy cream in electric mixer for about 1 minute. Mix in vanilla and stevia extracts until stiff peaks form. Melt white chocolate in microwave at 50% power for about 1 1/2 minutes. Stir white chocolate until completely dissolved. Add to half of cream/ stevia mixture and blend. Refrigerate the white chocolate/cream mixture in one bowl and the remaining whipped cream in a separate bowl for about 15 minutes.

Remove bowls from fridge and add yogurt to remaining whipped cream and whip with electric mixer until stiff peaks form. Gently fold yogurt/cream mixture into white chocolate/cream mixture. Place in dessert cups or ramekins and refrigerate for 2 to 3 hours. Keep up to 2 days in refrigerator.

Optional: Drizzle with Raspberry Sauce. Excellent!

*This stevia amount listed is the minimum to use in the recipe. Since your sweetness preference and brand used may vary, you may want to add more.

Nutrition Facts/Serving

Calories
Carbohydrates
Total Sugars
Fiber
Fat
Cholesterol
Sodium
Protein
331
19g
18g
0g
26g
68mg
62mg
4g
 
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White Chocolate Mousse with Raspberry Sauce
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