First things first: You may look at the ingredients in this recipe and think to yourself, “Heavy cream in a skinny dessert? Is this a typo?” Yes, there is heavy cream in the recipe and yes it is still a skinny dessert! You can have the indulgence of heavy cream in a recipe and it can still be in low in fat and calories as long as you follow the SSD way. On top of all that, there are over 11 grams of protein in each serving and even has some fiber too. So go ahead and indulge with this easy recipe.
I purposely made smaller portions so you can have your “mousse” and eat it too! By the way, it seems that the new trendy thing to serve at parties are mini, petite desserts so I put the mousse in three different mini dessert dishes (pictured above). You can find these in so many stores today and even the dollar stores have them. So look around and have fun with recipe. Enjoy!
Nutrition: calories 132.9, fat 2 g, carbs 17.8 g, fiber 1.7 g, sugar 15.1 g, sodium 45.3 mg, protein 11.2 g, Weight Watcher PointsPlus® 3
Rich and Fluffy Raspberry Mousse
Makes 6 servings
- 2 6 oz containers fat free vanilla Greek yogurt
- 1 heaping cup of frozen raspberries (no sugar added) — thawed, save a few for garnish
- 1/3 cup plus 1 Tbsp and 1 tsp powdered sugar — sifted
- 1/4 cup very well chilled heavy whipping cream
- 1/2 tsp vanilla extract
- Light aerosol whipped topping for garnish — optional
- Before you get started, take a bowl (stainless steel would be best but if you don’t have one any bowl will do) and beaters from a hand held mixer and cool in fridge for at least a half hour (or more if you can). This way they will be nice and cold when whipping up the cream.
- When you open the containers of yogurt, pour out any liquid that may be on top. Pour in a medium bowl and put in fridge until ready to use.
- In a mini chopper or food processor, add the thawed raspberries and pulse until they are smooth.
- Have a bowl ready. Pour the mixture into a fine mesh strainer and with a rubber spatula press the raspberries through until all is in the bowl underneath and the seeds are left in the strainer.
- Sift the powdered sugar into the pureed raspberries and mix with a rubber spatula.
- Remove the chilled bowl and beaters from the fridge and whip up your heavy whipping cream until you see stiff peaks.
- Fold in your yogurt and then fold in your raspberry puree very gently.
- Spoon into 6 mini dessert dishes and place a few raspberries on top for garnish. Chill in fridge for at least 1 hour before serving. This is nice to serve with a light wafer cookie for a pretty presentation. You can also add some chocolate shavings to the top.