Craving a dessert that’s both stunningly elegant and incredibly simple? Look no further! This Raspberry Mousse is a vibrant dream-come-true, boasting a cloud-like texture and the perfect balance of tart raspberry and creamy sweetness. Made effortlessly in the Instant Pot, it’s a guilt-free, low-carb treat that looks as amazing as it tastes. Get ready to impress with this gorgeous pink dessert that’s perfect for a quiet night in or a special celebration.
Ingredients
• 2 cups / 250g fresh raspberries
• ¼ cup / 50g Swerve or your preferred granular sweetener
• 1 cup / 240ml unsweetened almond milk
• ¼ cup / 60ml heavy cream
• 3 tbsp / 45ml sugar-free whipped cream
• 1 tsp vanilla extract
• ¼ tsp ginger powder
• ¼ tsp salt
Instructions
1. Set your Instant Pot to the ‘Sauté’ function. Add the fresh raspberries, ¼ cup of water, and Swerve to the inner pot. Stir to combine and cook for 10-12 minutes, stirring frequently, until the berries have broken down and the mixture has thickened into a beautiful, jammy sauce.
2. Pour in the almond milk and vanilla extract, stirring to incorporate. Continue to cook on the ‘Sauté’ setting for another 3-4 minutes, allowing the flavors to meld together.
3. Turn off the heat by pressing the ‘Cancel’ button. Gently stir in the heavy cream and sugar-free whipped cream until the mixture is smooth and uniform. Season with the salt and ginger powder, giving it one last stir.
4. Carefully transfer the warm mousse into two serving bowls or glasses. Allow them to cool slightly before placing them in the refrigerator to chill for at least 2 hours, or until fully set. Serve cold and enjoy!
Nutritional Information
• Per Serving: 1 bowl
• Calories: 151
• Total Fat: 8.9g
• Net Carbs: 7.6g
• Fiber: 8.5g
• Protein: 2.3g
Pro Tips
• For an ultra-smooth, seedless mousse, press the cooked raspberry mixture through a fine-mesh sieve before adding the milk and creams.
• Garnish with a dollop of fresh whipped cream, a few whole raspberries, and a sprig of mint for a restaurant-quality presentation.
• This mousse can be made up to 2 days in advance. Store it covered in the refrigerator, making it a perfect make-ahead dessert.
• Frozen raspberries work just as well! Add them directly to the pot from frozen; you may need to add a couple of extra minutes to the initial cooking time.
