FOOD JOURNAL APPS: Where technology meets healthy eating. Plus a recipe for Raspberry Mousse

By Registered Dietitian Kay Macinnis

So, anyone that knows me, knows how hard I have to work with technology and all that comes with it. I have a love/hate relationship with my computer and Iphone. Many days you will find me arguing with her, and yes she responds! She is stubborn and hardheaded doing what she wants. All in all, she can be helpful! Especially in tracking calories, nutrients, and even exercise.

The website choosemyplate.gov or the MyPlate calorie counter app are easy and helpful tools to help you keep track of healthy eating and exercise habits.  And if I can use them, that shows they are very user friendly.

The app, MyPlate,is simple tool to use that focuses on healthy eating. There are tips and information on shopping, shelf-life, cooking, recipes, menu planning, serving size, portions, and even a section on how to plan your meals on a budget.

What I like most about the app is how quickly I can input what I’ve had to eat and I get to see how many calories I am taking in. This allows me to easily tweak if I need to add more protein or reduce carbs to ensure I’m getting the most nutrients from my food. More than anything it’s the awareness of what I’m doing. Some people call it mindfulness, but I like that I can use this tool to help make better choices by seeing what I am doing.

Try this using the app to help make eating healthy a little easier!

Raspberry Mousse

INGREDIENTS:

• 8 oz. frozen unsweetened raspberries (about 2 cups), thawed
• 3 Tbsp. sugar and 1 Tbsp. sugar, divided use
• 2 Tbsp. cold water and ½ cup warm water, divided use
• 1 tsp. unflavored gelatin
• ½ cup frozen fat-free whipped topping and ¼ cup frozen fat-free whipped topping, thawed in refrigerator, divided use
• 2 Tbsp. plus 2 tsp. powdered egg whites (pasteurized dried egg whited)
• ½ cup fresh raspberries
• 8 sprigs of fresh springs of mint (optional)

PREPERATION:

In a food processor or blender, process the frozen raspberries until smooth (except the seeds). Using a rubber scraper, press the mixture through a fine-mesh strainer into a large bowl, scraping the strainer and getting as much pulp as possible. Discard the seeds. Stir in 3 tablespoons sugar.

Pour 2 tablespoons cold water into a small saucepan. Sprinkle the gelatin over the water. Don’t stir. Let stand for 5 minutes to soften the gelatin. The mixture will become very thick. Cook over low heat for 1 to 2 minutes, or until the gelatin is dissolved, stirring occasionally.  Stir into the raspberry mixture. Using a rubber scraper, fold ½ cup whipped topping into the raspberry mixture.

In a medium mixing bowl, whisk together the powdered egg whites and remaining ½ cup warm water for 1 ½ to 2 minutes, or until dissolved. Using an electric mixer on medium-high speed, beat for 2 to 3 minutes, or until soft peaks form. Gradually add the remaining 1 tablespoon sugar, beating for 1 to 2 minutes, or until stiff peaks form.

Fold the egg white mixture into the raspberry mixture. Spoon into a serving bowl or individual glasses or custard cups. Cover and refrigerate for 2 hours, or until the mousse is set (doesn’t jiggle when the bowl is gently shaked).

Just before serving, top with the remaining ¼ cup of whipped topping. Garnish with ½ cup fresh raspberries and the mint sprigs.

Nutrition Information

Serving size: ½ cup

Calories 68, Fat 0g, Cholesterol 0mg, Sodium 34mg, Carbohydrates 14g, Fiber 2g, Sugars 10g, Protein 2g

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This is another in a weekly series of healthy recipes from Kay MacInnis, registered dietitian at Providence Health in Columbia, S.C.

Kay promotes health and wellness, helping cardiac and diabetes patients eat their way to healthier lives. She works in consultation with the trained chefs at Providence, combining her nutrition knowledge with their food prep know-how to create delicious, healthy dishes for patients and the public. She also conducts a number of health and wellness events for the public, including the monthly Providence Cooks! classes.

“She doesn’t just give you the fish, she teaches you how to cook it.”

 – a Kay MacInnis fan and Providence Cooks! regular.

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