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Sugar free Raspberry Mousse pots

Serves 4

• 2 cups of fresh raspberries (or strawberries if you prefer), washed and hulled

• 30 to 40 drops of stevia liquid or ¼ cup monk fruit sweetener

• 2 cups of heavy cream

• 2 tablespoons of lemon juice

• 2 teaspoons of unflavored gelatin


1. Begin by pureeing the raspberries in a blender or food processor until smooth.

2. Pour the pureed strawberries into a medium saucepan and add the stevia, lemon juice, and gelatin.

3. Heat the mixture over medium heat, stirring constantly, until the mixture thickens and the gelatin is fully dissolved.

4. Remove the pan from the heat and allow to cool.

5. In a separate bowl, whip the cream until stiff peaks form. 6. Fold the strawberry mixture into the whipped cream until fully combined.

7. Divide the mousse into individual serving dishes and refrigerate for at least 2 hours before serving.

You can present these with extra raspberries and some whipped cream to make them even prettier.

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