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Author Notes: Try this White Chocolate Mousse With Raspberry Compote. You Will Love It. —RecipesnFood
- 3 ounces white chocolate chopped
- 1 cup marshmallow creme
- 8 ounces nonfat cream cheese at room temperature
- 1 teaspoon fresh lemon juice
- 1 1/2 cups frozen light nondairy whipped topping thawed
- 12 ounces frozen raspberries
- 1/3 cup granulated sugar
- 1 teaspoon cornstarch
- In microwavable bowl, with microwave on High (100%), melt the white chocolate, stirring every 30 seconds until smooth (about 2 minutes).
- Add the marshmallow creme and stir with wooden spoon until blended.
- In large bowl, beat the cream cheese with an electric mixer on medium speed until creamy. Add the white chocolate mixture and beat until smooth. Stir in the lemon juice.
- Using a rubber spatula, fold in the nondairy whipped topping.
- Combine frozen raspberries and sugar in medium saucepan.
- Bring to a boil over medium/high heat, stirring constantly.
- Set aside about 1 tablespoon of the raspberry liquid.
- Boil raspberry mixture, stirring constantly, until volume is reduced by half, about 8 minutes.
- Combine reserved raspberry juice and cornstarch and mix until smooth; add to raspberry mixture.
- Cook and stir until thickened, about 1 minute.
- Remove from heat and let cool.
- Spoon half of the mousse into eight wine glasses.
- Layer half of the raspberry compote over the mousse layer.
- Repeat the layering with the remaining mousse and compete.
- Cover and chill at least 1 hour.