Coffee Mousse Recipe

Ingredients

• 4 cups low fat milk (0.1% fat)
• 10 gms (1 packet) unflavoured agar-agar, cut into small pieces
• 2 tbsp sugar substitute
• cocoa powder
• coffee powder
• 1 tbsp low fat cream
• 1 tbsp chocolate vermicelli

Steps

1. It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.
2. Combine 1½ cups of water with agar-agar in a non-stick pan and cook over a
3. Slow flame till it dissolves completely, while stirring continuously. Keep aside.
4. Strain the mixture through a muslin cloth and keep aside.
5. In the same pan boil the milk, add the agar-agar, sugar substitute, cocoa powder and prepared coffee syrup.
6. Mix well and simmer on a slow flame for 5 to 7 minutes, while stirring
7. Continuously.
8. Remove from the flame, when cool, add the cream and mix well.
9. Divide the mixture into 4 equal portions and pour each into 4 small bowls.
10. Refrigerate for 4 to 6 hours or till the mousse has set.
11. Serve chilled garnished with chocolate vermicelli.