Chocolate is usually not considered a diet food but cocoa itself has beneficial anti-inflammatory properties.
It is usually the other ingredients added to chocolate that make it a dieter's foe.
This chocolate mousse uses 70% cocoa chocolate this contains much less fat and sugar then a conventional chocolate bar.
Break chocolate into a pirex jug and gently heat the jug in saucepan of water.
When the chocolate is fully melted take the jug out of the saucepan and allow it to cool for a few minutes.
2
Separate the egg yokes from the white.
Add the sugar to the whites and whisk them until they become firm and form soft peaks as the whisk is removed.
3
Add the chocolate to the yogurt and mix them together well.
4
Fold the egg white into the chocolate yogurt and then spoon the mixture into ramekins or what ever bowls or glasses you have to hand.
Refrigerate the mixture for 2 hours to allow it to set.
Just before serving arrange the raspberries on top and use a potato peeler to create chocolate shavings for decoration.
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