(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
- 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.
- When most of the liquid has evaporated, pour in the milk and vanilla extract. Continue to cook for another 3-4 minutes.
- Stir in the whipped cream and heavy cream. Season with salt and ginger powder.
- 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)