Fresh Raspberry Mousse
Fresh Raspberry Mousse | Add a touch of freshness to your dessert table with this easy to make Fresh Raspberry Mousse! This mousse is a semi homemade version. Unlike most recipes that call for you to make your own whipped cream this recipe uses store bought frozen whipped topping. The real star of this mousse recipe is the fresh (frozen) berries.
If you live in an area that doesn’t carry frozen whipped topping, don’t worry you can make your own by adding 1½ cups of heavy whipping cream to a large mixing bowl and 1 teaspoon of vanilla extract. Use a whisk attachment, whip cream until soft peaks form, gently fold in the raspberry mixture.
I love serving a light dessert after a heavy meal and this mousse fits in perfectly. With only 100 calories per ½cup of the frozen whipped topping (add in the fruit). This dessert proves you can have a creamy flavorful dessert without hundreds of calories. Did you know? A slice of chocolate cake is almost 400 calories? I know you could of lived without knowing that huh?
Fresh Raspberry Mousse
Ingredients
- 1 envelope unlfavored gelatin
- 3 tablespoons cold water
- 1 (12 ounce) bag frozen raspberries, without sugar
- 1/2 cup granulated sugar
- 2 (8 ounce) tubs frozen whipped topping, thawed
Instructions
In a small bowl, mix gelatin with the cold water. Stir, and set aside.
In a medium saucepan add the raspberries and sugar. Cook over medium heat, stirring until the sugar is dissolved (about 5 minutes). Gently mash with a potato masher, but keep the texture chunky. While mixture is still hot stir in the gelatin; mix until combined. Set aside to cool (about 30 minutes).
Add the thawed whipped topping to a large bowl; gently fold in the berry mixture until combined. Spoon into ½ cup serving dishes. Cover and refrigerate until ready to serve.
Notes
MORE MOUSSE DESSERT RECIPES
PUMPKIN MOUSSE PARFAITS 2. WHITE CHOCOLATE ESPRESSO MOUSSE 3. PISTACHIO SALAD MOUSSE PIE
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When do you add the gelatin to the mixture? I’m not seeing that in the recipe. Thanks; this sounds amazing!
Oh my gosh Martha! Thanks so much for catching that! I added it to the recipe. Have a GREAT day.
I was thinking about filling cupcakes with this mousse. Do you think it will hold up inside a cupcake that sits out all day?
Hi Lisa, I don’t think it would be wise to have the mousse sitting out all day. The rule for refrigerated items that are made with whip cream or cream cheese is two hours.
would this taste good in a pie crust with some pistachios on top?
Hi Kelsey, I think it would be great in a pie crust….not sure about the pistachios.
Hi. I couldn’t find unflavored gelatin so bought raspberry gelatin. Can I substitute with it?Does it change anything else? Thanks!
Hi Barbara, 1 (3 ounce) box of jello equals 1 envelope of unflavored gelatin. I would keep everything else the same. I hope it works out for you! 😁🇺🇸