White Chocolate Mousse With Raspberry Compote

White Chocolate Mousse With Raspberry Compote

  • Prep Time: 10 mins
  • Total Time: 20 mins
  • Servings: 8
  • Ingredients

  • 3ounceswhite chocolate, chopped
  • 1cupmarshmallow creme
  • 8ouncesfat-free cream cheese, at room temperature
  • 1teaspoonfresh lemon juice
  • 1 1/2 cupsfrozen light non-dairy whipped topping, thawed
  • 12ouncesfrozen raspberries
  • 1/3 cupgranulated sugar
  • 1teaspooncornstarch
  • Directions

  • 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 consrantlv.
  • Set aside about 1 tablespoon of the raspberry liquid.
  • Boil raspberry mixture, stirring occasionally, 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.
  • This mousse tastes even better if you allow it to chill overnight.
  • Reviews

  • “Delicious! I didn’t read the instructions as carefully as I should have and used the whole 4 oz chocolate bar and the whole container of whipped topping, but it still turned out well.My family called it a “home run”.Definitely a keeper.Thanks!”

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