Raspberry Mousse

(Total Time: 20 MIN| Serves: 2)

2 cups fresh raspberries
¼ cup swerve
1 cup unsweetened almond milk
3 tbsp whipped cream, sugar-free
¼ cup heavy cream

¼ tsp salt
1 tsp vanilla extract
¼ tsp ginger powder


  1. Plug in the instant pot and press the ‘’Sauté’’ button. Place raspberries at the bottom of the inner pot and pour in ¼ cup of water. Add swerve and stir well. Cook for 10-12 minutes, stirring constantly.
  2. When most of the liquid has evaporated, pour in the milk and vanilla extract. Continue to cook for another 3-4 minutes.
  3. Stir in the whipped cream and heavy cream. Season with salt and ginger powder.
  4. Press the ‘’Cancel’’ button and transfer the mousse to serving bowls. Chill well before serving.
    Per Serving(Calories 151| Total Fats 8.9g | Net Carbs: 7.6g | Protein 2.3g |Fiber: 8.5g)