I found a recipe I'd like to use for valentine's day...I've done some work on it, but I think there might be a way to get it lower still.

Here it is:

Raspberry Mousse Filled Chocolate Heart

Step 1
1/2 pint raspberries
1/4 cup sugar
heat over medium heat until syrup forms. Strain, removing seeds.

Step 2
8 ox. cream cheese
3 TBSP raspberry syrup from step 1
1/4 cup sugar
Whip with electric mixer until well blended.

Step 3
Line a heart-shaped box with plastic wrap and fill with mousse. Chill in freezer until solid. Remove from box, remove plastic wrap and place on cooling rack/grate.

Step 4
3 oz. semisweet chocolate
1/2 cup plus 1 TBSP heavy cream
Place ingredients in a pan on top of a double boiler and melt together stirring until completely smooth. Allow ganache to cool slightly. Poor over heart mold. Turn upside down and cover with more ganache.

I've replaced all the sugar with splenda as well as the semisweet chocoloate with insweetened and splenda, but I still have about 39 cards for the whole thing. Anyone see a way to reduce this anymore?

_________________________
What does not destroy me, makes me stronger.
-Friedrich Nietzsche

You could cook the raspberries in sugar-free raspberry syrup and use stevia as the sweetener instead of Splenda. It would save you 12 grams. It looks like it serves 4 so 6.75 grams would not be bad for a special occasion dessert.

Karen

Karen-

Thanks for the feedback!

I'll use the raspberry syrup, but not a big fan of the taste of stevia. Can you tell me how much syrup I should use? Could I completely replace the rasperries WITH the syrup?

Thanks in advance

In the recipe it says to cook the raspberries but where do you use them afterwards? In the mousse or as a sauce? If it's for a sauce, just cook 1/4 cup of raspberries in the SF syrup and add them to the mousse.

Stevia is usually not as bad when combined with Splenda. And you can't use a liquid like syrup or water in the chocolate. It will make it seize up.

Karen

Karen-

Thanks for helping me here.

The raspberries and sugar are used to make a syrup that is mixed with cream cheese and sugar/splenda to make the mousse.

So, coud I just use the carb free syrup instead?

OK, the recipe says to use 1/2 pint of raspberries and the mousse part of the recipe only uses 3 Tbsp. of the mixture that you have made from the raspberries. So there's a lot of the raspberry mixture leftover which I will assume is used for a sauce. What I'm saying is to use only the minimum amount of raspberries to create the puree for the mousse.

Personally, I would take a small amount of real raspberries over raspberry flavouring. It tastes better and is actually a food. For a few carbs, I think it's worth it. But we've all got our own "bottom lines" when it comes to carbs.

Karen