This week has always been an indulgent one in my calendar – it’s Valentine’s Day, a special friend’s birthday and also my wedding anniversary to the much-loved Mr B. This year we celebrate 39 years together and so a sizzling steak and oft-requested chocolate pudding is on the menu tonight. This is my husband’s favourite dessert and in the past has been made with eggs, chocolate and cream.
Today I tried something different (because I don’t want the scales to groan
on Monday when I do my weekly weigh-in). I’m pleased to say the trial was a success and I can pass on to you this recipe which makes a fabulous creamy mousse-like dessert with much better nutritional profile for WLS patients, but tastes every bit as good as the regular chocolate mousse. I would even stick my neck out and say it would be great for those on the Amber/Soft stage of eating as a small meal since it has a good level of protein and is low in fats and sugars.
Made with low-fat ricotta, fat-free Greek yogurt, a little sweetener and cocoa powder it is thickened with chia seeds. Don’t be put off using these – they are deceptively easy to add to mixtures and they thicken mixtures beautifully given a little time. You’ll need a few hours for this to happen or leave overnight for sure-fire results. They are also great for adding fibre to the bariatric diet.
I have topped ours with a little low-fat cream, raspberries and a little grated chocolate but you could leave plain; top with yogurt/quark and other berry fruits; or pile with sliced bananas (dipped in lemon juice so they don’t turn brown).
This is one dessert you won’t want sharing spoons for … it makes 6 small bariatric-sized pots – each perfect as a single portion (but I will wager that Mr B has 2).
CHOCCY-CHIA PUDDING
Ingredients
METRIC/US
250 g/1 cup carton ricotta cheese
250 g/1 cup fat-free Greek yogurt
4 tsp unsweetened cocoa powder
1 tbsp sweetener (I used Truvia but use your own favourite and adapt quantities if necessary)
½ tsp vanilla extract
1 tbsp chia seeds
whipped low-fat cream or yogurt to serve (optional)
raspberries or other soft fruit or sliced bananas to top (optional)
a little grated chocolate to sprinkle (optional)
Method
- Place the ricotta, yogurt, cocoa, sweetener, vanilla and chia seeds in a blender or food processor and process until smooth. Pour into a jug (it will make about 600 ml/2½ cups).
- Pour into 6 small serving glasses or cups and chill to thicken. This will take about 3-4 hours but leave overnight for the best results.
- Serve plain or top with a little whipped low-fat cream or yogurt, a few berries or sliced bananas and a sprinkling of grated chocolate if liked.
SERVES 6
WLS PORTION: 1
V suitable for Vegetarians
CALORIES PER PORTION: 102 (without topping)
PROTEIN: 9.4g
CARBOHYDRATE: 6.2g
FAT: 5.5g
Image copyright © of Bariatric Cookery (UK) Ltd
Angela says
Will be trying this, just got to send out for the ricotta cheese.
My normal pudding treat is sugar free jelly, whisked up with Greek yogurt and milk for a fruit mousse but I do miss chocolate mousse 🙂
mel says
I got milled chai seeds is that ok?
CAROL says
I would think so – don’t believe there would be too much variation Mel. C x
CAROL says
Then this will be a lovely welcome change Angela, especially if you like and miss chocolate mousse. C x