Chocolate Mousse

December 12th, 2009 | Posted by admin

With the long hot days of summer comes the desire for lighter, cooler foods for family celebrations. Those two recipes will contribute to this task is not in your life. Especially, I like it so much to do my preparation of dinner in the cool of the morning as possible. My husband and I have to go there very early, sometimes even 3.45 clock, so there is not much energy left for doing something through the dinner. After things ready, or at least started, is very helpful in Getting dinner on theTable.

The recipe for this Caesar salad is wonderfully different with the addition of fresh, sweet grapes and a little Swiss cheese. The cake is easy with a purchased chocolate cookie or biscuit crust.

Grape Caesar Salad

1 / 2 head romaine lettuce
1 / 2 head iceberg lettuce
3 cups seedless grapes, halved
1 / 2 cup grated Swiss cheese
3 tablespoons grated Parmesan cheese
2-3 cups cooked, chopped chicken breast

Mounting:Tear lettuce into bite-sized pieces in a large bowl of grapes, Swiss cheese, chicken and croutons. Pour dressing over and sprinkle with Parmesan cheese, throw, and serve.

Parmesan Croutons:

1 cup small bread cubes
1 tablespoon butter
1 tablespoon grated Parmesan cheese

Toss bread cubes with butter and Parmesan in a small saucepan. Toast over medium heat until golden brown, stirring frequently, closely monitored, so that theDo not burn croutons.

Lemon Dressing:

1 / 3 cup olive oil
1 / 4 cup lemon juice
1 teaspoon Worcestershire sauce
1 small clove garlic, crushed
3 / 4 teaspoon salt
1 / 4 teaspoon coarsely ground black pepper

Place lemon juice in a small bowl and whisk in olive oil in a slow, steady stream. Add remaining ingredients and whisk until fully combined.

Tips: Use for storing a calorie-lite Caesar dressing. Of coarse, when the time is really tight, theCroutons, salad and chicken can be purchased already prepared.

Serves 8 as a side dish, but without meat

4-6 portions as a main dish, depending on your appetite

Cocoa Mousse Pie

1 package (3 ounces) cream cheese, soft
2 / 3 cup sugar
1 / 3 cup baking cocoa
1 / 4 cup milk
1 teaspoon vanilla extract
1 carton (8 ounces) frozen whipped topping, thawed
1 biscuit or chocolate cookie crust (9 inch)

Place in a bowl,Beat cream cheese, sugar and cocoa until well combined. Add milk and vanilla and beat until smooth. Pour With spatula or wooden spoon, fold in whipped cream increase; in crust. Cover and refrigerate until serving time.

6-8 servings

Lower fat version: use low-fat cream cheese and milk and fat-free whipped topping.

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