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Raspberry Mousse without Gelatin in Glasses with mint Garnishing
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5 from 1 vote

Raspberry Mousse

This Raspberry Mousse is light, creamy and full of fresh raspberry flavor, with a smooth, airy texture and soft pink color.
Prep Time10 minutes
Setting Time8 hours
Total Time8 hours 10 minutes
Course: Desserts, No Bake
Cuisine: American
Keyword: Desserts, Fruit-Based, Light, Mousse, No Bake, No Bake Desserts, Raspberry
Servings: 2
Calories: 205kcal
Author: Eva Filer

Equipment

  • Food Processor
  • Strainer
  • Mixing Bowl
  • Measuring Cups and Spoons

Ingredients

  • 6 ounce raspberries fresh
  • ¼ cup granulated sugar
  • 10 tablespoon cool whip ¾ cup
  • 1 tablespoon whole milk
  • ½ teaspoon xanthan gum

Instructions

  • Puree raspberries in a food processor and strain in a bowl to separate the seeds. You will want to do this in batches and press down gently with the back of a spoon or spatula.
  • Rinse any seeds out the food processor, then add all ingredients along with the strained raspberries. Run for about 3 minutes or until smooth.
  • Transfer to a small bowl or serving containers and refrigerate overnight for the best consistency.

Notes

  • Strain Well: Removing raspberry seeds ensures a smooth, silky mousse.
  • Puree Long Enough: Running the food processor for several minutes helps incorporate air and creates that airy texture.
  • Chill Overnight: This step is key for the mousse to firm and develop the best consistency.
  • Use Cold Ingredients: Cold raspberries and cool whip mix more smoothly and hold structure better.

Nutrition

Calories: 205kcal | Carbohydrates: 39g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 18mg | Sodium: 27mg | Potassium: 176mg | Fiber: 6g | Sugar: 31g | Vitamin A: 194IU | Vitamin C: 22mg | Calcium: 53mg | Iron: 1mg
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