Cal-a-Vie Health Spa, Vista, Calif.
If you love dessert, eat dessert Executive chef Jason Graham’s menu is typically composed of 50 percent complex carbohydrates— filling, fiber-rich ingredients such as whole grains and fresh vegetables. Mocha Mousse uses tofu and maple syrup instead of cream and sugar and has just two grams of fat and 156 calories.
Why it’s so good for you: The only thing rich about this mousse is its taste. Made with no dairy products (a typical mousse recipe is made with 1∕4 cup of heavy cream), it contains virtually no saturated fat, which can clog the circulatory system and fuel inflammation in the body. And research says the polyphenols in chocolate help support a healthy circulatory system.
Take-home trick: It’s all about balance. “If you’re serving a fatty fish like salmon, you want the rest of the meal to be fairly low-fat, like this tofu dish.” But don’t deprive yourself—if you need that bit of sweet, have it, even if it’s a piece of fruit.
From Cal-a-Vie Living
(Favorite Recipes Press)
Prep time: 10 minutes
Cook time: 5 minutes, plus 20
2 tablespoons Kahlúa
1 tablespoon instant coffee granules
2 12-ounce packages of light extrafirm
1∕2 cup baking cocoa
1∕2 cup pure maple syrup
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
Raspberries and fresh mint for
1. Heat the Kahlúa in a small
saucepan. Add coffee granules and
stir to dissolve completely. Combine
tofu with the cocoa, maple syrup,
vanilla and cinnamon in a food
processor fitted with a metal blade.
2. Add the coffee mixture and
process for 7 to 10 minutes, or
until thick and smooth. Spoon into
a bowl and chill for 20 minutes or
longer. Garnish with raspberries and
fresh mint, if desired.
3. Presentation option: You can
alternate layers of mousse with
freshly whipped cream (but you’ll be
adding saturated fat) in wineglasses.
Per serving: 156 calories, 2 g fat
(1 g saturated), 9 g protein, 27 g
carbohydrates, 3 g fiber, 116 mg