Total Pageviews

Monday 10 August 2015

No Bake Raspberry Cheesecake Mousse - Low in Carbs

raspberry mousse2 (1 of 1)

Don't you just love recipes with few ingredients? Well I do, and when I saw this No Bake Raspberry Cheesecake Mousse is made with only 5 ingredients, is low carb and has no sugar added! I thought it one to share ...

Brenda at 'Sugar-Free Mom' blog is a woman on a mission to reduce and eliminate added, processed sugars in her families lives. She has been successfully maintaining a 50 pound weight loss for the last 8 years since her third child was born. Her experience is her own and she shares what she has learned.

She has created some super recipes ... and this one is one of my favourites.

8 ounces light cream cheese, softened
1 cup frozen, thawed and drained raspberries
1 cup heavy (double) cream
1 teaspoon vanilla extract
1 teaspoon liquid stevia (or other sweetener of choice)

In a stand mixer, combine the cream cheese and blend until smooth in texture. Add the raspberries and blend until combined. Pour heavy (double) cream into cream cheese and raspberries and blend on high until it becomes whipped in texture. Once whipped, add the vanilla extract and stevia and blend again. 

This recipe make a total of 3 cups. It is so rich and creamy, 1/2 cup is plenty for a serving, therefore there are 6 servings in this recipe. 6.6g carbs per serving.
I love raspberries but this recipe can be adapted to suit you / your family.

All the best Jan


eileeninmd said...

Good morning, this mousse looks and sounds delicious! Thanks for sharing the recipe. Happy Monday!

Anonymous said...

This looks a lovely dessert dish.

Jenny S

Martha said...

Yummy! What a wonderful - and easy - recipe! Thanks for sharing this. Happy new week to you!

NCmountainwoman said...

Sounds really great. I'll definitely try it.

Scooter Hussy said...

I'll be trying this dish out ASAP! Looks and sounds easy and tasty

Amy at Ms. Toody Goo Shoes said...

Easy and just a few ingredients is just my thing! Sounds fabulous!

Rue said...

Hi Jan :)

I've copied quite a few of your recipes from the last week. I always find something different and lovely.

By the way, I had to look up double cream in another recipe you posted, silly American that I am LOL


Unknown said...

I wonder why she uses light cream cheese rather than full fat?

Sounds yummy though.

Lowcarb team member said...

Many thanks to you ALL for your comments.

Eileen - Yes, this dish certainly is delicious.

Jenny - Yes, it makes a great dessert.

Martha - Yes, I love recipes with few ingredients, they work so well.

NCMountainwomann - Yes, it is great, I hope you can try it soon.

Rachel - Yes, it is a tasty recipe, hope you can enjoy it soon.

Amy - Yes, fabulous is a good word to describe this tasty dessert dish.

Rue - Yes, I know double cream in the UK is heavy cream in the US (and elsewhere). Enjoy the dish.

Indy - Yes, it is a yummy dish. Sometimes when cooking if you use the higher fat cream cheeses they can congeal / stick together and you do not get as smooth a mix as the lighter variety. This may be why Brenda, the original poster of this recipe idea, used the lighter variety. Must say I just followed instructions and it was good.

Hope everyone enjoys the dish ... do please give it a try as soon as you can!

All the best Jan