Raspberry Mousse
This raspberry mousse recipe is sweet, soft, light, fluffy, and easy to make for a fancy dessert in under five minutes!
Servings: 10 servings
Ingredients
- 16 oz cream cheese or coconut cream (460g)
- 4 oz yogurt or additional cream cheese or coconut cream (120g)
- 2 cups powdered sugar or sugar free alternative (240g)
- 14 raspberries (65g)
- 1/2 tsp pure vanilla extract (optional)
Instructions
- 1. Allow cream cheese to come to room temperature. This will help with smoother blending.
- 2. Add softened cream cheese, yogurt, powdered sweetener, vanilla extract, and raspberries to a blender or food processor.
- 3. Process until completely smooth with a mousse texture, stopping as needed to scrape down the sides.
- 4. Transfer to bowls or cups, and refrigerate until cold. The recipe thickens considerably as it chills.
- 5. Serve the homemade raspberry mousse for brunch or dessert, and enjoy!
Video
Notes
The recipe was adapted from my Strawberry Mousse and Lemon Mousse.
Nutrition
Serving: 1serving | Calories: 130kcal | Carbohydrates: 1.8g | Protein: 4.6g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 84mg | Potassium: 79mg | Fiber: 0.8g | Sugar: 0.3g | Vitamin A: 100IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 1mg