Words of Wisdom (Chocolate Mousse)

Again, I tried to make healthy Chocolate Mousse.... this was not very successful so instead of posting the recipe (because it really doesn't work) I'm going to give words of wisdom:

Chocolate Mousse is one of those recipes where you really cannot get around the fat content. The fat is what makes the recipe work. I tried using half and half and Cool Whip lite and a little bit of butter to make up for the lack of fat but the Mousse would not keep shape. I stuck it in the freezer and it just became really solid (more solid than ice cream, not nearly as solid as ice....)

So basically, use whipping cream to make Chocolate Mousse (it doesn't have to be heavy whipping cream).

If you have half and half, use that to make Alfredo sauce instead ^_-
I was also surprised to discover that half and half lasts quite a long time after its expiration date. Usually, I would say any dairy products should not be kept more than 2-3 days past its expiration date but I had unopened half and half in my fridge 10 days after its expiration date. I opened to see if it was okay... and it was! I think this has something to do with the fact that it was ultrapasturized. Anyway, I used a little and stuck it in the freezer. We'll see if it still lasts.

Also, just some other interesting tid bits:
Eggs last 3-5 weeks after the expiration date listed on the carton.

Keep baking soda in a sealed container otherwise it loses its potency faster. Baking soda usually lasts a couple of years after opening the sealed package it comes in but if you want to check if it still works, place a little bit in vinegar. If it bubbles immediately, it's still good.

Same goes for baking powder. It lasts a pretty long time. To check if it's still good place a little bit in hot water. If it bubbles immediately, it's still good.

Rotini Alfredo

I had a lot of skim milk left that was about to become spoiled so I desperately started looking for recipes that used skim milk... and voila! I found Alfredo recipes!


My camera's batteries refuse to stay charged so this is from my phone's camera.... I need a better camera. :/














You do need a little bit of fat to make Alfredo taste good, but I tried to make this recipe as healthy as possible:

2 1/2 cups skim milk
1 Tbs. butter
3 Tbs. flour
3 cloves garlic minced
2 cups Parmesan cheese
salt, black pepper, and pepper to taste

Directions:
Sauté garlic with butter on medium low heat.
Add milk and stir.
Add flour to thicken. Adjust milk and flour measurements to desired consistency.
Add cheese, salt, black pepper and pepper. You don't really need a lot of salt.
Cook until it bubbles a little bit, constantly stirring.

Notes: Cook Rotini based on the directions of the pasta box.
Flour definitely alters the texture of the sauce a little bit. If you don't like it then you can reduce the amount of flour used and add cream cheese instead. You can even keep the same amount of flour and add cream cheese in addition to that. The sauce will thicken pretty quickly.