Around eight to ten days after the surgery, my appetite had returned enough that pseudo-egg drop soup and protein shakes were no longer cutting it. So this was the first recipe that really went outside the ultra basics.

Ingredients

• 3/4 tsp hazelnut flavoring
• Pinch of salt
• 6 egg whites
  • Don’t use the stuff from a box. The pasteurization process makes it impossible for the stuff to actually foam up properly
• 1 box fat free sugar free chocolate pudding
• 2 cups skim milk
• 4 tbsp cocoa powder
• 2 tbsp Truvia Baking Imitation Sugar
• 1 tsp guar gum
• 1 tsp cream of tartar

Step by Step

1. Preheat oven to 400 degrees
2. Whip egg whites until they form soft peaks
3. While whipping at low speed, add guar gum, Truvia, and hezelnut flavoring into the egg whites
4. Continue to mix until hard peaks form
5. Mix together remaining ingredients (milk, cocoa powder, pudding mix, salt, and cream of tartar) in a separate bowl until all lumps disappear
6. Pour the pudding mixture into a 9×9 baking dish, then fold the egg whites in, making sure not to overmix and destroy the fluffiness of the egg whites
   1. If you want a thinner mousse layer at the end, you can use a 9×13 dish like I did, but I think the smaller dish gives a better result
7. Bake at 400 degrees for 10 minutes, or until mousse sets

Nutrition Info

• Serving size 1/2 cup (makes 6)
• Calories 66
• Fat 0.4g (0.2g saturated)
• Sugar 3.8g (total carb 9.8)
• Protein 7.6g