Carrot-Ginger Mousse
If the sweetness of carrots makes carrot cake delectable, it follows that carrot mousse, in this case spiced with ginger, would be very good, too.
  • 1 large carrot, very thinly sliced
  • 1 cup water
  • 5 tablespoons sugar
  • 3/4 cup carrot juice
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon allspice
  • 1 envelope plain unflavored gelatin
  • 1/2 cup plain nonfat yogurt
  • 1/3 cup plus 1 tablespoon reduced-fat sour cream
  • 1 teaspoon coarsely chopped crystallized ginger

1. In a small saucepan, combine carrot, water, and 2 tablespoons of sugar. Bring to a boil, reduce heat, cover, and simmer until carrot is very tender, about 15 minutes.

2. Transfer carrot (and any liquid) to food processor and add 1/2 cup of carrot juice. Process to a smooth puree. Stir in ground ginger and allspice; set carrot puree aside.

3. In a small bowl, sprinkle gelatin over remaining 1/4 cup carrot juice; set aside to soften.

4. In small saucepan, bring 1/4 cup of carrot puree and remaining 3 tablespoons sugar to a boil over medium heat, stirring constantly to dissolve sugar. Remove from heat and stir in softened gelatin until dissolved, about 1 minute.

5. Pour hot gelatin mixture into large bowl, add remaining carrot puree and stir to combine. Set bowl into larger bowl of ice and water, and whisk occasionally until mixture is cooler than room temperature and slightly syrupy, about 5 minutes.

6. In small bowl, stir together yogurt and 1/3 cup of sour cream and gently fold into chilled carrot mixture. Spoon mousse into four 1/2-cup ramekins and chill until set, about 2 hours.

7. To serve, top each mousse with some of remaining sour cream and sprinkle crystallized ginger on top.

Nutritional Information
Per serving: 156 calories, 3.3g total fat, 1.6g saturated fat, 1.6g monounsaturated fat, 0.1g polyunsaturated fat, 0.8g dietary fiber, 5g protein, 28g carbohydrate, 9mg cholesterol, 48mg sodium.
Good source of: beta-carotene.

Date Published: 09/19/2005 > Printer-friendly Version

Prep Time