Chocolate Mousse with Sweet Potato

1 cup peeled, cooked sweet potato (1 medium sweet potato)
½ cup sugar or agave syrup or honey
1/2 cup cocoa powder
2 tablespoons of peanut or almond butter
1/4 teaspoon sea salt
7-8 tablespoons milk of your choice
1 teaspoon pure vanilla extract

Place the sweet potato, cocoa powder, peanut butter, sea salt, milk, and vanilla extract in a blender or food processor and puree until very smooth.

Taste, and add more sweetener if desired, Puree until smooth, scraping down the blender/processor bowl as needed. Puree until as smooth as possible. Transfer the mousse into ramekins and refrigerate. Serve with dash of slivered almonds or berries of your choice.

Yield:  4-6 servings

Nutrition Information: 

Cals – 146; Fat –3 gm; ; Sat fat –0 gm; Chol – 0 mg; Sodium – 119 mg; Carb – 30 gm;

Fiber –  4gm; Sugar – 23 gm; Protein –  3 gm; Potassium – 75 mg

 

Register Today!

December Cooking Demonstration

Monday, December 16 from 12 - 1 PM
NC Heart & Vascular Hospital Demonstration Kitchen
4420 Lake Boone Trail, Raleigh

Bread Making Made Easy!

Making your own bread is easier than you may think!
Join registered dietitians, Shelly Wegman and Meg Mangan as they walk you through the basics of bread making, providing you with the skills to make one of the oldest foods known to man.You don’t want to miss complimentary session!

Please email Ashley.honeycutt@unchealth.unc.edu to register for this event.