This elegant yet simple Chocolate Cheese Mousse Pie offers a delightful twist on traditional desserts by incorporating low-fat cottage cheese for a lighter, protein-rich base. The secret lies in blending the cottage cheese until completely smooth, creating a texture indistinguishable from heavy cream or mascarpone. The deep, bittersweet notes of unsweetened cocoa powder are balanced by the sweetness of sugar and the warmth of cinnamon. Egg whites are whipped to stiff peaks and folded in, giving the mousse its signature airy, light consistency. Served in a crisp graham cracker crust, this chilled pie is perfect for summer gatherings, holiday parties, or as a sophisticated finish to a heavy meal. It satisfies chocolate cravings without the guilt, proving that healthy ingredients can yield decadent results.
Chocolate Cheese Mousse Pie
Description
This elegant yet simple Chocolate Cheese Mousse Pie offers a delightful twist on traditional desserts by incorporating low-fat cottage cheese for a lighter, protein-rich base. The secret lies in blending the cottage cheese until completely smooth, creating a texture indistinguishable from heavy cream or mascarpone. The deep, bittersweet notes of unsweetened cocoa powder are balanced by the sweetness of sugar and the warmth of cinnamon. Egg whites are whipped to stiff peaks and folded in, giving the mousse its signature airy, light consistency. Served in a crisp graham cracker crust, this chilled pie is perfect for summer gatherings, holiday parties, or as a sophisticated finish to a heavy meal. It satisfies chocolate cravings without the guilt, proving that healthy ingredients can yield decadent results.Ingredients
Directions
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In a blender, combine 1/4 cup skim milk and 1 tablespoon unsweetened cocoa powder.
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Sprinkle unflavored gelatin over the milk mixture and let it stand for 5 minutes to soften.
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Heat 2/3 cup skim milk in a saucepan until it reaches a simmering boil.
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Pour the hot milk into the blender with the gelatin mixture and blend on high until the gelatin is completely dissolved.
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Add egg yolks, 4 tablespoons of sugar, and 1 tablespoon of vanilla extract to the blender.
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Blend on medium speed until the mixture is smooth and well combined.
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Add the low-fat cottage cheese to the blender and blend on high until the mixture is completely smooth and creamy.
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Transfer the chocolate cheese mixture to a bowl and refrigerate for about 15-20 minutes until it begins to thicken slightly.
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While the mixture chills, beat the egg whites in a clean bowl until stiff peaks form.
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Gradually add the remaining 2 tablespoons of sugar to the egg whites while beating, then fold the whipped whites gently into the chilled chocolate mixture.
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In a small bowl, mix the graham cracker crumbs with 1/8 teaspoon cinnamon.
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Press the crumb mixture firmly into the bottom of an 8-inch pie pan to form a crust.
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Pour the chocolate mousse mixture into the prepared crust.
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Refrigerate the pie for at least 4 hours, or until firmly set, before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 266.0kcal
- % Daily Value *
- Total Fat 5.8g9%
- Saturated Fat 1.8g9%
- Cholesterol 186.5mg63%
- Sodium 120.3mg6%
- Total Carbohydrate 25.8g9%
- Dietary Fiber 0.0g0%
- Sugars 25.8g
- Protein 32.9g66%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
