Raspberry Mousse

 

By Kay MacInnis

 

Have you already eaten your vegetables?

Yes? Good!

Because this week’s recipe is a dessert, one that I enjoy from time to time without feeling guilty.

I love that the recipe requires it to pre-portioned into individual glasses or custard cups. Sometimes that is the stopgap measure — one is the limit. Everything in moderation!

Raspberries are a great source of vitamin C , fiber and flavonoids, which may benefit heart health in addition to reducing cancer-causing free radicals.

Here’s how to make it:

 

Raspberry Mousse

8 oz frozen unsweetened raspberries, thawed

½ cup frozen fat-free whipped topping

2 Tbsps. powdered egg white

3 Tbsps. sugar and 1 Tbsp sugar, divided

1 tsp. unflavored gelatin

8 springs of fresh mint (optional)

¼ cup frozen fat-free whipped topping, thawed

2 teaspoons powdered egg whites

2 Tbsp. cold water and ½ cup warm water, divided

½ cup fresh raspberries

 

• In a food processor or blender, process the frozen raspberries until smooth (except the seeds). Press the mixture through a fine-mesh strainer into a large bowl, scraping the strainer and getting as much pulp as possible. Discard the seeds. Stir in 3 tablespoons sugar.
• Pour 2 tablespoons of cold water into a small saucepan. Sprinkle the gelatin over the water. Don’t stir. Let stand for 5 minutes to soften the gelatin. The mixture will become very thick. Cook over low heat for 1-2 minutes, or until the gelatin is dissolved, stirring occasionally. Stir into the raspberry mixture. Using a rubber scraper, fold ½ cup whipped topping into the raspberry mixture.
• In a medium mixing bowl, whisk together the powdered egg whites and remaining ½ cup warm water for 1½ to 2 minutes, or until dissolved. Beat on high speed for 2-3 minutes, or until soft peaks form. Gradually add the remaining 1 tablespoon sugar, beating for 1-2 minutes, or until stiff peaks form.
• Fold the egg white mixture into the raspberry mixture. Spoon into individual glasses or custard cups. Cover and refrigerate for 2 hours, or until the mousse is set (doesn’t jiggle when the bowl is gently shaken).
• Just before serving, top with the remaining ¼ cup whipped topping. Garnish with ½ cup fresh raspberries and the mint sprigs.

Per Serving (½ cup): Calories 68; Fat 0 g; Cholesterol 0 mg; Carbohydrate 14g; Protein 2g; Sodium 34 mg

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This is another in a weekly series of healthy recipes from Kay MacInnis, registered dietitian at Providence Hospitals in Columbia.

Kay works in Health and Wellness at Providence, helping cardiac and diabetes patients eat their way to healthier lives. She’s not a chef herself, but in consultation with the actual chef at Providence, she’s learned a lot over the years as she has worked to help patients help themselves after they leave the hospital.

She also conducts a number of health and wellness events for the public, including the monthly Providence Cooks! classes. The next class is Feb. 3.

 

 

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