Radicchio Salad with Easy Raspberry Vinaigrette

Radicchio Salad with Easy Raspberry Vinaigrette

16 ounces no sugar added Italian dressing (recommended: Paul Newman's)

1 cup fresh raspberries

1/4 cup sugar substitute (recommended: Splenda)

1 head radicchio lettuce, washed

1 bag fancy lettuce mix with herbs

2 Roma tomatoes, each cut into 4 wedges, optional

8 ounces hearts of palm, whole sticks

1 tablespoon minced red bell pepper

1 tablespoon minced green bell pepper

To a blender, add the Italian dressing, 1/2 of the raspberries, and the sugar substitute, and blend for a minute until smooth.

Line a bowl or plate with whole radicchio leaves and pile high the lettuce mix in the center. Cut a tomato into 4 wedges and place around the plate in a starburst fashion with a heart of palm stick in between each. Sprinkle with minced bell peppers. Pour raspberry vinaigrette over the salad and top with a few fresh raspberries. Serve.

French Chocolate Mousse

6 ounces semisweet baking chocolate, chopped

3 tablespoons unsalted butter, softened

3 eggs, separated*

1/2 teaspoon cream of tartar

1/4 cup plus 2 tablespoons sugar

1/2 cup heavy cream, cold

1/2 teaspoon vanilla extract

Whipped cream and chocolate shavings, for garnish

Place the chocolate and butter in a heatproof bowl and place over a saucepan containing barely simmering water (or use a double boiler). Melt the chocolate and butter together and stir with a wooden spoon until smooth. Remove from heat and cool slightly. Add the egg yolks to the chocolate, 1 by 1, beating with a whisk until incorporated. Set aside.

In another bowl, beat the egg whites until foamy. Add the cream of tartar and continue to beat. Gradually whisk in 1/4 cup sugar and continue beating until stiff peaks form.

Beat