Pistachio Mousse-Tachios
These individual Chocolate Mousses in Mason jars are decorated with Pistachio Cream “moustaches.” If they don’t end up looking like moustaches, don’t worry! These healthy treats will still be delicious. Just think of it as abstract art. You can also layer the mousse and cream in Mason jars before decorating with moustaches.
Chocolate Mousse
1 1/2 very ripe avocados
1/2 cup (125 mL) cocoa powder
2 Tbsp (30 mL) lemon juice
6 Tbsp (90 mL) honey
1 tsp (5 mL) nama shoju or tamari
1 Tbsp (15 mL) vanilla extract, or seeds of 1 vanilla bean (optional)
1 tsp (5 mL) balsamic vinegar
1 cup (250 mL) low-fat Greek-style yogurt
Combine all ingredients and blend until smooth in blender, scraping down sides as needed (with motor off). Or blend using immersion blender in medium bowl. If avocados are very ripe, you can also mash by hand using potato masher or fork, but mousse won’t be as smooth.
Divide among 6 - 1/2 cup (125 mL) Mason jars, ramekins, or small bowls. Chill them in refrigerator while you make Pistachio Cream.
Pistachio Cream
1/4 cup (60 mL) unsalted, shelled pistachios
1/4 ripe avocado
2 tsp (10 mL) honey
Pinch salt
1/8 tsp (0.5 mL) lemon juice
1/4 cup (60 mL) low-fat Greek yogurt
Soak pistachios for at least 30 minutes in cold water. Drain and transfer to blender or food processor. Remove pit from avocado and scrape out flesh. Add to blender along with honey, salt, lemon juice, and yogurt. Blend until combined, scraping down sides as necessary (with motor off).
To assemble, scrape Pistachio Cream into pastry bag with round tip. Squeeze cream toward one of the bag’s corners. Squeeze (pipe) cream out in the shape of a moustache on top of each serving of Chocolate Mousse. You’ll have some Pistachio Cream left over, so you can be even more artistic.
Serves 6.
Each serving (Chocolate Mousse and Pistachio Cream) contains: 250 calories; 6 g protein; 13 g total fat (3 g sat. fat, 0 g trans fat); 34 g total carbohydrates (24 g sugars, 7 g fibre); 95 mg sodium
source: "Cooking with Kids", alive #371, September 2013
Pistachio Mousse-Tachios
Amie Watson is a Montreal-based freelance writer, television contributor, and founder of the Fork That app. Her work has appeared in the Montreal Gazette, enRoute magazine, and The Globe and Mail.
