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White Chocolate Mousse With Rasprerry Compote

desserts, chocolate

3 ounces white chocolate; chopped
1 cup marshmallow creme
8 ounces nonfat cream cheese; at room temperature
1 teaspoon fresh lemon iuice
1 1/2 cup frozen light nondairy whipped toppi; thawed
12 ounces frozen raspberries
1/3 cup granulated sugar
1 teaspoon cornstarch

1. In microwavable bowl, with microwave on High (100%), melt the white chocolate, stirring every 30 seconds until smooth (about 2 minutes). Add the marshmallow creme and stir with wooden spoon until blended.

2. In large bowl, beat the cream cheese with an electric mixer on medium speed until creamy. Add the white chocolate mixture and beat until smooth. Stir in the lemon juice. Using a rubber spatula, fold in the nondairy whipped topping.

3. Combine frozen raspberries and sugar in medium saucepan. Bring to a boil over medium-high heat, stirring consrantlv. Set aside about 1 tablespoon of the raspberry liquid. Boil raspberry mixture, stirring occasionally, until volume is reduced by half, about 8 minutes. Combine reserved raspberry juice and cornstarch and mix until smooth; add to raspberry mixture. Cook and stir until thickened, about 1 minute. Remove from heat and let cool.

4. Spoon half of the mousse into eight wine glasses. Layer half of the raspberry compote over the mousse layer. Repeat the layering with the remaining mousse and compete. Cover and chill at least 1 hour.

Note: This mousse tastes even better if you allow it to chill overnight.

Per serving: About 295 cal, 5 g pro, 36 g car, 5 g fat, 16% cal from fat, 7 mg chol, 182 mg sod, 2 g fiber.

Busted by Gail Shermeyer <>

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Contributor: Womans Day Low-Fat Meals, Summer 97

Yield: 8 servings

Preparation Time: 0:00

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