This Raspberry Mousse Recipe is the perfect end to any meal as a dessert mousse, or with a dollop on top of angel food cake, a pound cake or a cheesecake!
This berry mouse make a scrumptious topping to scoop over fresh raspberries - and it is low in fat too!
Who can resist a delectable fruit mousse?
1 packet plain gelatin (unflavoured)
1/4 cup light rum
10 ounces frozen raspberries
1 cup evaporated skim milk
3 tbsp. icing sugar
Note - Chill a mixing bowl and beaters for use in this recipe.
In a cup, put the rum in, and sprinkle the gelatin on top, allowing mixture to gel for about 2 minutes.
In a blender or a food processor, blend the raspberries to a smooth puree, and then transfer the puree to a small pan, and stir in the gelatin mixture.
Warm for about 1 minute over medium heat, stirring constantly to avoid burning and sticking, until a light foam appears on the surface of the mixture.
Remove from heat, and allow to cool completely.
Pour the evaporated milk into a chilled mixing bowl.
Using the chilled beaters, beat at high speed until a ribbon trail can be made across the surface of the mixture.
Add the icing sugar and continue to beat until stiff peaks form.
Beat in the cooled raspberry mixture.
Cover and refrigerate for about 1 hour before serving.
Store leftover in refrigerator.
Makes 6 servings.
Fat per serving: .18 gram
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