Fresh Raspberry Mousse | Add a touch of freshness to your dessert table with this easy to make Fresh Raspberry Mousse! This mousse is a semi homemade version. Unlike most recipes that call for you to make your own whipped cream this recipe uses store bought frozen whipped topping. The real star of this mousse recipe is the fresh (frozen) berries.
If you live in an area that doesn’t carry frozen whipped topping, don’t worry you can make your own by adding 1½ cups of heavy whipping cream to a large mixing bowl and 1 teaspoon of vanilla extract. Use a whisk attachment, whip cream until soft peaks form, gently fold in the raspberry mixture.
I love serving a light dessert after a heavy meal and this mousse fits in perfectly. With only 100 calories per ½cup of the frozen whipped topping (add in the fruit). This dessert proves you can have a creamy flavorful dessert without hundreds of calories. Did you know? A slice of chocolate cake is almost 400 calories? I know you could of lived without knowing that huh?
Fresh Raspberry Mousse
- 1 envelope unlfavored gelatin
- 3 tablespoons cold water
- 1 (12 ounce) bag frozen raspberries, without sugar
- 1/2 cup granulated sugar
- 2 (8 ounce) tubs frozen whipped topping, thawed
In a small bowl, mix gelatin with the cold water. Stir, and set aside.
In a medium saucepan add the raspberries and sugar. Cook over medium heat, stirring until the sugar is dissolved (about 5 minutes). Gently mash with a potato masher, but keep the texture chunky. While mixture is still hot stir in the gelatin; mix until combined. Set aside to cool (about 30 minutes).
Add the thawed whipped topping to a large bowl; gently fold in the berry mixture until combined. Spoon into ½ cup serving dishes. Cover and refrigerate until ready to serve.
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