Mini Chocolate Mousse Tarts (9 inged)
||Puddings & Custards
||5 / 10
This entry from Weight Watchers is 2 points per tartlet (or mousse-let).
12 average reduced-fat vanilla wafer(s)
1/4 oz unsweetened gelatin
1/4 cup water
1 cup fat-free skim milk
1/3 cup sugar
1/3 cup unsweetened cocoa
1 tsp vanilla extract
1 3/4 cup Cool Whip Whipped Topping, or similar topping (thawed if frozen)
1 cups raspberries
- Line a 12-hole muffin tin with foil muffin liners; place 1 cookie in bottom of each hole.
- Sprinkle gelatin over cold water in a small saucepan; let stand 1 minute. Stir over low heat until dissolved, about 5 minutes.
- Combine milk, sugar, cocoa and extract in a blender; process until blended, adding dissolved gelatin through feed cap during blending. Pour into a medium bowl; whisk in whipped topping.
- Pour mousse into prepared muffin tin. Chill until firm, about 3 hours. Peel away foil liner and place on serving plates; garnish with raspberries.
9 ingredients -- I am not going to putze around entering each one individually.