Low Fat Pistachio Mousse Cake

Indulge in the creamy, nutty goodness of this Low Fat Pistachio Mousse Cake, a guilt-free dessert that’s as luscious as it is light! Featuring a fluffy sponge cake base made with unsweetened almond milk, this show-stopping treat is layered with a velvety mousse crafted from fat-free Greek yogurt and sugar-free pistachio pudding mix. The clever use of low-fat whipped topping and a touch of gelatin gives the mousse its irresistibly airy texture, while finely ground pistachios add a burst of flavor and richness without the extra calories. Garnished with a sprinkle of chopped pistachios for a touch of crunch, this elegant yet simple cake is perfect for health-conscious dessert lovers. Ready in just 30 minutes of prep time and designed to serve up to ten guests, it’s the ultimate crowd-pleaser for any occasion. Serve it chilled for the perfect indulgence that’s both wholesome and delightful!

Nutriscore Rating: 57/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 10

Ingredients

• 1 package sponge cake mix
• 180 ml unsweetened almond milk
• 100 grams pistachios, shelled and unsalted
• 240 grams fat-free Greek yogurt
• 1 package sugar-free pistachio pudding mix
• 240 grams whipped topping, low-fat
• 1 teaspoon vanilla extract
• 1 tablespoon gelatin powder
• 60 ml cold water
• 60 ml hot water
• 2 tablespoons sweetener of choice

Directions

Step 1

Prepare the sponge cake according to the package instructions, replacing regular milk with unsweetened almond milk to reduce fat. Bake in a 9-inch springform pan and let cool completely.

Step 2

Grind 80 grams of shelled pistachios into a fine powder using a food processor. Reserve 20 grams for garnish.

Step 3

In a small bowl, add gelatin powder to cold water and allow it to bloom for 5 minutes. Then add hot water and stir until completely dissolved.

Step 4

In a large mixing bowl, whisk together the fat-free Greek yogurt and sugar-free pistachio pudding mix until smooth. Add the vanilla extract, sweetener, and ground pistachios.

Step 5

Gently fold in the low-fat whipped topping until well combined.

Step 6

Carefully stir the dissolved gelatin into the pistachio mixture until evenly distributed.

Step 7

Pour the mousse over the cooled sponge cake in the springform pan, smoothing the top with a spatula.

Step 8

Refrigerate the cake for at least 4 hours, or until the mousse is firm and set.

Step 9

Once set, remove the cake from the pan. Garnish with reserved chopped pistachios.

Step 10

Slice and serve chilled. Enjoy your low-fat pistachio mousse cake!

Nutrition Facts

Serving size	(1673.3g)

Amount per serving	% Daily Value*
Calories	3848.8

Total Fat 113.8g	0%
Saturated Fat 58.1g	0%
Polyunsaturated Fat 0.5g
Cholesterol 16.0mg	0%
Sodium 5531.9mg	0%
Total Carbohydrate 618.6g	0%
Dietary Fiber 15.9g	0%
Total Sugars 261.3g
Protein 97.7g	0%

Vitamin D 66.8IU	0%
Calcium 1237.6mg	0%
Iron 15.0mg	0%
Potassium 1743.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.3%

Protein: 10.0%

Carbs: 63.6%