Desserts under 150 cals

Rose Reisman’s Shot-glass Desserts

Here’s the line-up …

New York cheesecake with raspberry coulis

Three-chocolate mousse

Pumpkin brownie cheesecake

New York cheesecake with raspberry coulis

Dacquoise chunks (meringue) for the ‘base’ and layers

185ml low fat condensed milk

550g light cream cheese

60g sugar

37ml lemon juice

Lemon rind (from half the lemon)

Raspberry coulis

195g frozen, defrosted raspberries, well drained

50g icing sugar

1. Puree condensed milk, cream cheese, sugar, lemon juice and rind until smooth. Cool mixtures for at least 3 hours or overnight.

2. Puree thawed raspberries (do not drain) and icing sugar in a food processor

3. Layer shot glass with dacquoise, cheesecake and raspberry sauce.

Three-chocolate mousse

White mousse

White chocolate chip 70 g

Unsalted butter 14 g

Egg yolk 20 g

Egg whites 60 ml

Cream of tartar pinch

Granulated sugar 40 g

Milk Chocolate Mousse

Milk chocolate chips 70 g

Unsalted butter 14 g

Egg yolk 20 g

Egg whites 60 ml

Cream of tartar 0.25 g

Granulated sugar 40 g

Espresso Mousse

Semi sweet chocolate chip 70 g

Espresso coffee 7 ml

Unsalted butter 14 g

Egg yolk 20 g

Egg whites 60 ml

Cream of tartar 0.25 g

Granulated sugar 40 g

Garnish: chocolate shavings or whole raspberries

For all three mousses:

1. Melt chocolate and butter until smooth. (for espresso mousse add coffee to chocolate)

Cool slightly. Add egg yolks and beat until smooth.

2. Beat egg whites and cream of tartar until foamy, gradually add sugar until stiff and sugar dissolved. Fold whites into cooled chocolate. Cool mixtures for at least 3 hours or overnight.

3. Alternate mousse with white in middle in shot glass. Garnish.

Pumpkin brownie cheesecake

Light cream cheese 240g

Granulated sugar 40g

cinnamon 1/4 tsp

Pumpkin puree b80 g

Egg whites 20 ml

Cream of tartar 0.5g g

Granulated sugar 20 g

Garnish: toasted pumpkin seeds

1. In food processor puree cheese, sugar, cinnamon and pumpkin until smooth.

2. Beat egg whites with cream of tartar until foamy. Gradually add sugar until stiff peaks form. Fold into cheese mixture just until mixed. Cool mixtures for at least 1 hour or until firmer.

3. Cool mixture for at least 3 hours or overnight.