CHOCOLATE RASPBERRY & BRANDY MOUSSE: free of fat/egg yolks, skinnier, no-bake, make ahead, indulgence

Dieters' Delight dairy & yolk-free chocolate mousse...but healthy doesn't mean insipid!

updated 7/23

Light but intensely chocolatey mousse with raspberries in brandy;
 sweet pastry biscuits and berry cream are optional

In a lifetime of great food, the most memorable is a sensational dark chocolate mousse with raspberries crushed in brandy.  OK, part of what made it so mind-blowing was the private dining room of the Royal Opera House with a platonic companion, one of the 'great and good'.  But the mousse sparked a life-long love affair with high-end chocolate.

This Fathers' Day recipe is especially for Granddads.  It's a healthier version of that glorious concoction, though no less delicious and silky.  It's dairy-free, has no egg yolks and only a small amount of added sugar.

That doesn't mean it's healthy -- there's too much chocolate for that -- but it's so rich, portion control is easy.  And you don't leave the table feeling you need to waddle away.  

Most people find the mousse fabulous completely unadorned.   But for special occasions, accompany with a bowl of sweetened whipping cream rippled with berries plus rows of Sweet Pastry Biscuits ( Slightly Healthier Sweet Pastry ). 

The mousse is easily put together and can be made a day in advance.

Cost: around £8.00ish (7/23) PLUS costs of biscuits & cream
Feeds: a group

Ingred:
   
    150gm/5.2oz 70% dark chocolate (67 likes M&S for this)
     
     6 egg whites (keep 4 yolks for pastry biscuits; the remainder will freeze)
     pinch of salt
     1/4 tsp lemon juice

     1 tsp vanilla extract

     35g caster sugar
      
     150-200gms raspberries

     min 1 tsp sugar, to taste

     2-4 tablespoons good brandy (orange juice for kids)

Garnishes: Whipping cream or plant or dairy yoghurt, Sweet Pastry Biscuits (link above)

    

Method:

CHICKEN KOFTAS, with an Asian Twist

Asian-inspired chicken koftas: delightful twist on the usual MidEast flavours...

Chicken Koftas, with an unusual Asian twist: low-fat, stuffed with fibre
'Yummy spicing fills the mouth with flavour.' 'Red vinegar dip is fantastic.'

These unusual - and delicious - Chicken Koftas are satisfyingly healthy.  Minced chicken/turkey team with high-fibre bell pepper, tinned bamboo shoots and green onions.  The spicing is Asian classic ginger and garlic with an enhancing layer of 5-spice powder or 67's Savoury Spice Blend.   

The photo shows cocktail-size Chicken Koftas but larger cigar-shaped ones will also work, as will wrapping the mix around skewers. (Soak wooden skewers in water before cooking.)     

The koftas are light in texture - none of that firmly-packed meat bullets here.  Before baking, they should be refrigerated a few hours or preferably overnight to help them keep their shape.

67 liked the koftas hot but tasters raved about the cold/room temperature offerings.  

Two sauces are offered (below). Ginger & Red Wine Vinegar is a thin but knock-out dipping sauce.  A piquant thick, creamy Green Onion Ginger Dressing works better for koftas stuffed into pittas or wraps with salad.

Cost: £5 min
Makes: 25'ish cocktail sized koftas

Ingreds:

  500gm/17.6oz minced turkey or chicken, thighs or breasts
  2 tbsp cornstarch

  2 egg whites (freeze yolks for custards or lemon curd) 

  2 tbsp dry sherry/shao shing rice wine/white wine/white grape juice
  1.5 tbsp toasted sesame seed oil
  1.5 tbsp soy sauce

  1 tbsp 67 Savoury Spices or 1.5 tsp 5-spice powder 
  1.5-2 tsp fresh garlic, minced
  1.5-2 tsp fresh peeled ginger, minced
  zest of a lemon

  3 tbsp green onions, green included, finely sliced
  2 tbsp fresh parsley
1/3 cup bell pepper, finely diced  
1/3 cup finely diced tinned bamboo shoots

Sesame seeds (opt)

See Dips below

Method:

1. Using two forks or light hands, break up mince in a good-sized bowl
2. Add cornstarch; combine
3. In a med bowl, beat egg whites till frothy, add liquid ingredients plus garlic, ginger & 5-spice or 67 Savoury Spices; blend well.  Add to mince; stir thoroughly.
4. Add scallions, bamboo shoots, bell pepper & parsley; distribute evenly throughout the meat
5. Line a tray or plate with cling film
6. Take 1.5 tablespoons of the meat mix.  With gloved or wet hands, form into a barrel shape about 2in/5cm long then roll just the bottoms with your palms to form a gentle point at both ends.  They'll look like elongated pointy eggs (see below)
7. Refrigerate several hours or overnight
8. When ready to serve, preheat oven to 180c/350f
9. Move koftas with a fishslice to a tray lined with greaseproof paper; sprinkle half with sesame seeds(opt)
10. Bake 15 mins or until the middle is no longer pink
11. Serve hot or cool with Asian Dipping Sauce and Spring Onion Ginger Sauce plus, if you like, a bowl of hoisin sauce 

Pointy, egg-shaped Asian Chicken Koftas,
ready for the fridge

Asian Dip (for dipping and drizzling) 

   2 tbsp minced garlic

   3-4 tbsp reduced salt soy sauce (Amoy/Pearl River Bridge)

   8 tbsp red wine vinegar or white vinegar

   1 tsp sugar (opt)

   1 tbsp toasted sesame oil 
   pepper 

Mix well and serve in a bowl

Ginger & Scallion Sauce (thicker for pittas & wraps)

  3 tsp grated ginger
  6 tbsp finely chopped white spring onions
  1 generous tsp grated garlic (opt)

  1 tbsp groundnut/peanut oil

  2 tsp toasted sesame oil
  150gm/5.2oz strained thick 0-fat Greek yoghurt
  1.5tsp reduced salt soy sauce 
  

Put ginger & spring onions plus garlic if using in heatproof bowl; heat oil until very hot and pour over - the ginger and spring onions will sizzle. Cool a little; add to yoghurt with toasted sesame oil & soy sauce.  Blend.  

Comments:
''Nice meaty snack; eaten cold, the flavours were strengthened.  Delicate spicing fills the mouth leaving a pleasant aftertaste. Vinegar sauce very good but would love creamy sauce, too.' Political agent
'Very tasty; light, a summer food.  Nice strong vinegar & ginger dipping sauce.' Campaign Manager

Tips:

• if older or toddler-sized family members prefer a very soft texture, the koftas can be steamed.  
• if using the Ginger & Scallion Sauce for pittas or wraps, line the bottom with a good layer of lettuce, tomatoes and cucumbers to stop the sauce soaking the bread

More poultry Nav Bar: Recipes I/Chicken

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.   

PEPPERMINT CHOCOLATE MOUSSE. low-sugar, yolk free, dairy free option

A light, lovely chocolate mousse with mint that's healthier than most... 

Smooth silky chocolate & mint mousse, no egg yolks, cream only as garnish
'Hide it from the others, it's that good.' 'Luxurious; lovely & creamy.' Tasters

CONTAINS UNCOOKED EGG WHITE

Rich, creamy Chocolate mousse is a perennial favourite but does come with lashings of guilt.   

67goingon50's scrumptious creamy version is almost healthy by contrast -- it has no egg yolks and the cream is optional.  Apart from a layer of mints, which canoe kept to a minimum, there's only a small amount of added sugar.   

It's one of the popular of 67's Skinny Indulgences and many prefer it to the fat and cholesterol laden original.    

That doesn't mean the Mousse is healthy -- there's too much chocolate for that -- but it does mean you get great taste and texture for fewer than usual of the bad things.  It's best served in small portions, maybe with shortbread thins.   

The recipe is adapted from British chocolatier and cocoa grower, Hotel Chocolate.   

For family, a 50-50 mix of dark and milk chocolate is best; for adults, stick to dark or bittersweet. 

Cost: around £4; more if using artisan chocolate  
Feeds: 6'ish (double recipe for a crowd)

Ingred:
   
    150gm dark, OR half dark, half milk, cooking chocolate (70%+ recommended)* 
    1 tsp peppermint extract
     
     6 egg whites (freeze yolks for Christmas custards & bread puddings) 
     pinch of salt
     1/4 tsp lemon juice

     35g caster or soft brown sugar

     1 box mint matchsticks (kids) or chocolate mints (adults)**

Garnish: 200ml double cream, 1/3 tsp peppermint essence, 1 tbsp icing sugar and 1/2 tsp cocoa

    
Method:

1. Put mintsticks in a plastic bag and bash with a rolling pin until you have a  rubble of coarse crumbs and crunchy bits; set aside (Mints: roughly chop, leaving a few halves or quarters for garnish)  
2. Melt baking chocolate in a large bowl over simmering water
3. Beat egg whites, salt & lemon juice with hand or stand electric beaters until the whites form soft peaks - maybe 5 mins?.  Add sugar - a tablespoon at a time -  beating after each addition until the whites form moderately stiff peaks (ie they hold their shape and won't fall out of the bowl if the bowl tips) 
4. When chocolate is almost totally melted, take off heat; stir in peppermint essence; 
5. Allow chocolate to cool until warm but no longer hot; add one third of egg whites to the chocolate; gently hand whisk until blended.
6. Add the rest of the egg whites to chocolate; using a hand whisk, gently but quickly fold in -- the goal is to keep the mix aerated and a few white streaks won't matter.   
7. Pour half the mousse into the serving dish; add a layer of half the mint candy; gently cover with the rest of the chocolate mousse 
8. Refrigerate 3-4 hours
9. Topping: Scatter rest of mint sticks over mousse.  Whip cream till beginning to lose its liquid form (there will be visible rings in the cream); stir in peppermint essence, icing sugar and cocoa; continue beating just till med-firm peaks form.  Spoon or pipe onto mousse.  
10. If you like, dust with more cocoa 

Comments:
'Very scrumptious - hide it from the others; it's that good!' London tube driver
'Luxurious.  Lovely creamy flavour enlivened by mint sticks.' Political agent
'Lovely; mint was fresh, it was not too sweet and the broken chocolate on top was wonderfully crispy.' Local council candidate.

Tips:

• this also works well in individual bowls
• replace mintsticks/chocolate mints with fresh fruit soaked in liquor: raspberries, orange segments, cherries.  Replace vanilla or mint essence with liquor drained from fruit 

* 67 used M&S baking chocolate

** Mint Matchsticks, Mint Thins: 

£1/regular sized box, Morrison's

, £2+ normal price

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GUYS FOOD: SKINNIER DOUBLE BAKED POTATOES, Frugal

Perfect 'guy' food: easy prep, tasty & filling and they won't notice it's full of good fibre... 

updated 2026; 1st posted 2016

Stuffed Potato Skins were designed in the 1970's for the male palate but became popular with the entire family.  There is something about the crispy skin and the bashed potato filling stuffed with goodies that makes them irresistable.  But the originals are not healthy - they are too white, too high on the glucose index and contained too much saturated fat.   .

67's Skinnier version are lower in fat, full of good fibre and so easy and tasty teenagers will make them.  The recipe adds more protein and good veg, making them lower calorie  -- even if they are still an indulgence.

Replacing cream cheese with yoghurt-mayo or using 100% strained fat-free Greek-style adds tang without cholesterol. 

The portion per serving is half a potato (if large) but many will find two halves irresistible.

The first stage of preparation can be made up to two days ahead.

Cost: £2.50 (2016) more for vegan cheese
Feeds: 4-8

Ingred:
   4 baking potatoes (not ginormous ones)
   1-2 tbsp olive oil
   pepper & a little salt
   
   2-4 tbsp dairy or plant butter (opt)
   1/4 cup strained 0-fat yoghurt plus 1/4 cup fat-reduced cream cheese OR 1/2 cup yoghurt-mayo
   Green of 2 spring onions or 3-4 tbsp chives, finely chopped
   1/3-1/2 cup reduced-fat cheese, or vegan cheddar, grated (67 uses M&S reduced fat Davidstow or Cathedral City) 
   4 slices streaky bacon or pastrami baked 15-20 mins in a 180c/350f oven, blotted with paper towels & coarsely chopped (opt )
   4 tbsp corn niblets (opt)
   4 tbsp finely diced green or other coloured peppers 
   2 -4 tbsp dairy or plant milk    

Method:

1. Wash potatoes; cut out any blemishes; dry; roll in olive oil, pepper & salt; prick with a fork in a few places
2. Bake naked (don't wrap in foil!) at 200c/180fan/400f/gas 6 one hour in the centre of an oven (put a baking tray on the oven floor to catch drips)
3. Set aside a little spring onion, bacon & cheese for garnish
4. Cool potatoes 5 mins; wearing clean oven gloves, slice into neat vertical halves, leaving a 1/2 inch/1cm rim around the edges & bottom.  
5. Scoop the flesh into a med bowl; add butter; use a fork to blend into potato 
6. Add your choice of yoghurt-cream cheese or yoghurt-mayo or Greek-style yoghurt plus spring onions, crumbled bacon & cheese; mix well
7. Stir in other preferred ingredients and pile back into the potato shells
8. Either return to the oven (see step 10) OR when completely cool, cling film and refrigerate up to 2 days
9. When ready to serve, preheat oven to 350f/180c; bake on a baking tray on lower shelf 20-40 mins or until heated through                           
10. Garnish with grated cheese, bacon and spring onions. 

Comments:

'Really, really tasty with a fabulous texture.' Political assistant' 

'Those potatoes were amazing!' Carer for elderly priest.

'One half would never be enough.' Retired writer

 

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This recipe was developed by B  Lee/Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.