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Raspberry Mousse

This low-fat dessert is light and refreshing, easy to make and particularly delicious to celebtrate the summer months.


Raspberry Mousse
Raspberry Mousse
3 tsp powdered gelatine
250 g (9 oz/1 cup) low-fat vanilla yoghurt with no added sugar
400 g (14 oz) light vanilla fromage frais dessert
4 egg whites
150 g (5½ oz/1¼ cups) fresh raspberries, coarsely mashed
fresh raspberries and mint leaves, to serve 


  1. Sprinkle the gelatine over 1 tablespoon of water in a small heatproof bowl and leave to go spongy. Put the bowl in a saucepan of just boiled water, off the heat (the water should come halfway up the bowl). Stir until dissolved. Cool.
  2. Combine the vanilla yoghurt and fromage frais dessert in a large bowl, then add the cooled gelatine and mix well.
  3. Beat the egg whites until stiff peaks form, then fold through the yoghurt mixture until just combined. Transfer half the mixture to a separate bowl and fold in the mashed raspberries.
  4. Divide the raspberry mixture among four tall glasses, then top with the vanilla mixture. Refrigerate for several hours, or until set. Decorate with extra fresh raspberries and mint leaves.

You can make this with frozen berries, but remember to thaw them before you use them.


Nutrition Per Serve:


Energy 705 kJ (168 Cal);
Fat 0.7 g
Saturated fat 0.3 g
Protein 18.1 g
Carbohydrate 17.9 g
Fibre 2.6 g
Cholesterol 10 mg 


Main ingredient:
Berries, Yoghurt


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