Skip To Main Content

COVID-19 Updates and Resources. Learn More

Vanilla Mousse with Rhubarb Sauce Recipe


Atkins Vanilla Mousse with Rhubarb Sauce
7.5g
Glucides nets Atkins™
Prep Time:15 Minutes
Style:American
Cook Time:10 Minutes
Phase:Phase 2
Difficulty:Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

7.3g

Protein

22.1g

Fat

1.9g

Fiber

253.7cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 2stalkRhubarb
  • 0 1/4cupTap Water
  • 1tbspSugar Free Strawberry Jam
  • 0 1/2cupHeavy Cream
  • 4ozGreek Yogurt - Plain (Container)
  • 3teaspoonSucralose Based Sweetener (Sugar Substitute)

DIRECTIONS

  1. For the rhubarb sauce: In a small saucepan, combine the rhubarb, water and strawberry jam; bring to a simmer over medium heat. Reduce heat to medium-low; cover and simmer, stirring occasionally, until rhubarb is a sauce-like consistency, about 10 minutes. Set aside to cool.
  2. For the vanilla mousse: In a mixing bowl, with an electric mixer on medium-high speed, beat together the cream, 4 oz yogurt, and sugar substitute to semi-firm peaks. Reserve 1/4 cup mousse for topping.
  3. To assemble: Set out two martini glasses or wineglasses. Spoon 1/4 cup mousse in the bottom of each glass and spread evenly. Top each with 1 1/2 tablespoons rhubarb sauce. Divide the remaining mousse between the glasses, then top with the remaining rhubarb. Top with the reserved 1/4 cup mousse, dividing evenly.

Cooking Tip

We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

×

This site uses essential cookies to function. It also uses non-essential cookies for marketing and advertising. For more information please see ourPrivacy Policy.

This site uses essential cookies to function. It also uses non-essential cookies for marketing and advertising. For more information please see ourPrivacy Policy.

Close button