Lots of people will start diets or be watching their weight after a blow-out Christmas in January so it seems a good time of year to share a few recipes inspired by Slimming World and other low-fat recipes. This is based on a recipe for Cappucino Pots in the Slimming World book 'Love Desserts'; I've changed it a little and since the texture is like a mousse, I've called it a Cappuccino Mousse.
I made this last year but have only now got around to blogging it; I made it at my boyfriend's mum's house because I knew she had a bottle of Camp chicory and coffee essence; as you only need a spoonful it saved me buying a whole bottle of my own.
To serve 4, you need:
2 tsp powdered gelatine or the equivalent in leaf form (see packet)
5 tbsp. fat free Greek style yogurt
5 tbsp. Quark
1 tbsp. coffee essence eg Camp
3 tbsp. sweetener
2 egg whites
1 tsp cocoa powder (optional)
Using this recipe it works out at less than 1 syn per portion.
Dissolve the gelatine in 2 tbsp. boiling water or according to packet instructions.
In a bowl mix the yogurt, Quark, coffee essence and sweetener. In a separate bowl, whisk the egg whites until stiff.
Mix the gelatine in to the yogurt mixture then fold in the egg whites. Spoon into a serving dish or four individual dishes and chill for at least two hours.
When you are ready to serve, sprinkle the cocoa powder over the top.
I'm not a big fan of coffee flavour but I really enjoyed this dessert. It's a good low fat option if you are craving something sweet and looks far more indulgent than it is!