|Gingerbread with Citrus Chiffon Mousse
Serves 12 / A hint of cocoa and fragrant spices add depth and richness to this moist gingerbread; the smooth, tangy mousse provides a unique accompaniment. Because it uses only egg whites and canola oil, this dessert is cholesterol-free.
1. To make the mousse, place yogurt in a fine strainer over a bowl and drain for 1 hour. Beat drained yogurt with an electric mixer until light and smooth, about 2 minutes.
PER SERVING (with 2 tablespoons mousse and 1 teaspoon crystallized ginger): 352 cal, 24% fat cal, 10g fat, 1g sat fat, 0mg chol, 5g protein, 62g carb, 2g fiber, 238mg sodium