July 02, 2007

Low Carb Sugar-Free Mousse

I've been feeling exhausted lately and literally tired almost all the time. I'm sluggish and feeling rather frumpy... my skin is not glowing and supple, and I know it's time to step up to the plate to lower the carbs and cut out the sugar again.

I'm a full supporter and firm believer in the Atkins way-of-eating but I admit that I don't follow it as a way of life... yet. I've got a story for you (someday) about how I found this woe (
way of eating) back in June of 2002 and how it changed a few things in my life and saved me from surgery but for now I'll just say that I don't have enough self control to follow it all the time, but I have taken much of the information, education and rules of that woe to heart and it's been wonderful to implement into our daily lives.

This week I'm back to low carbing and no sugar to get my body back on track and detox the little bit of sugar and the carbs I've been eating. The kids get a 'heads up' that we doing no sugar and low carbs this week, but since many of the meals are the same as we cook anyway the only change is that the desserts on our table this week are going to be completely sugar free and Mom won't be eating the crust to the homemade pizzas this Saturday! Ha.

I have thousands of recipes that I've gathered, tweaked, changed and made up myself since discovering Atkins in 2002. This one is from Dana Carpender's low carb book and is Sugar free chocolate mousse but in her notes under the recipe she suggests it can be made in a vanilla version by using sugar free vanilla pudding, vanilla extract and omitting the coffee crystals.

Low Carb Sugar Free Mousse

1 pkg. (4 serving) chocolate sugar-free instant pudding mix
1 - 10 oz. pkg. soft tofu
1 heaping T unsweetened cocoa powder
1/2 t instant coffee crystals
1 1/4 c heavy whipping cream, chilled

With an electric mixer, mix the pudding mix, tofu, cocoa and coffee until smooth. In a separate bowl beat the cream until almost stiff. Blend both on low just until blended but not longer as of course, whipped cream turns to butter! This will make about 6 servings and each serving will be 7 usable carbs.

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