Sugar Free Raspberry Mousse
Sugar Free Raspberry Mousse
A light and fluffy sugar free raspberry mousse perfect for anyone watching their sugar and carb intake. The perfect sugar free dessert that is easy to make, using simple ingredients. Featuring raspberries, which are a wonderful low sugar fruit, heavy/pure cream, cream cheese and gelatin. To make this delicious dessert paleo/vegan, simply switch the cream for coconut cream and use additional coconut cream in lieu of the cream cheese. Make sure your gelatin is also vegan friendly.
Sugar Free Raspberry Mousse Tips
Feel free to switch out the raspberries for strawberries, blackberries, or blueberries. Mixed berries would also go well. If you don’t have fresh berries, just use frozen ones. The rest of the ingredients are keto staples so you should already have them in the kitchen.
Make sure you bloom the gelatin to ensure it dissolves properly. To bloom gelatin sprinkle it over a couple cold water to soften, stirring in the boiling water to dissolve the gelatin completely. When you remove the seeds from the raspberries, make sure you strainer isn’t too fine or it will take a long time to strain. Use a spoon or spatula to press the berries though the strainer.
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- 1 tablespoon gelatin
- ¼ cup cold water
- ¼ cup boiling water
- 2 cups fresh or frozen raspberries
- ⅓ cup monk fruit blend or alternative sweetener
- 1 cup pure/heavy cream use coconut cream for a paleo/vegan version
- ¼ cup cream cheese at room temperature use additional coconut cream for paleo/vegan
- 1 teaspoon lemon juice- optional
- ½ teaspoon vanilla extract
- Sprinkle the gelatin over the cold water for a couple of minutes to soften. Add the boiling water and mix until gelatin dissolves completely. Allow to cool.
- Add the raspberries, a dash of additional water and sweetener of choice to a small saucepan. Bring to a slow boil then reduce and simmer for about 5-10 minutes until the fruit is soft. Allow to cool slightly then press the mixture through a fine sieve with a spoon to remove the seeds. Add the gelatin mixture to the raspberries and mix to combine. Set aside.
- Whip the cream cheese in a medium mixing bowl until soft. Add the pure/heavy cream, lemon juice and vanilla extract and beat until soft peaks form. Fold the raspberry mixture through the cream mixture until well combined.
- Spoon or pipe the mousse into 6 dessert bowls and refrigerate for a minimum of 1 hour prior to serving.
- To serve, top with freshly whipped cream, additional berries/dried berries and mint leaves. Grated chocolate also goes well sprinkled on top.