Low Fat Raspberry Mousse Cake

Indulge in the luscious lightness of this Low Fat Raspberry Mousse Cake, a guilt-free dessert that perfectly balances flavor and health! Featuring a golden graham cracker crust and a velvety mousse made with fresh raspberries, low-fat Greek yogurt, and cream cheese, this no-bake treat is as refreshing as it is satisfying. Sweetened naturally with honey and infused with pure vanilla, the airy mousse is folded with whipped egg whites for a cloud-like texture. With just 30 minutes of prep time and a few simple steps, this elegant dessert is ideal for everything from dinner parties to summer gatherings. Plus, it's low in fat, making it a perfect choice for health-conscious dessert lovers. Serve your mousse cake chilled and topped with a vibrant crown of fresh raspberries for a show-stopping finish that’s as beautiful as it is delicious!

Nutriscore Rating: 64/100

Prep Time:30 mins

Cook Time:5 mins

Total Time:35 mins

Servings: 8

Ingredients

• 150 grams Graham cracker crumbs
• 50 grams Unsalted butter, melted
• 250 grams Fresh raspberries
• 250 grams Low fat Greek yogurt
• 100 grams Low fat cream cheese
• 10 grams Powdered gelatin
• 50 milliliters Cold water
• 60 grams Honey
• 5 milliliters Vanilla extract
• 2 large Egg whites
• 1 pinch Salt

Directions

Step 1

Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and set aside.

Step 2

In a bowl, combine the graham cracker crumbs with melted butter. Press the mixture into the prepared springform pan to form a base and bake for 5-7 minutes until lightly golden. Remove from oven and allow to cool.

Step 3

In a small bowl, sprinkle the gelatin over cold water and let it stand for about 5 minutes to bloom.

Step 4

In a blender, puree the fresh raspberries until smooth. Strain the puree to remove seeds and set aside.

Step 5

In a medium saucepan over low heat, warm the raspberry puree gently, then add the bloomed gelatin and stir until dissolved. Remove from heat and let cool slightly.

Step 6

In a large bowl, beat the low-fat cream cheese until smooth, then add the Greek yogurt, honey, and vanilla extract. Stir in the raspberry mixture until well combined.

Step 7

In a separate bowl, whip the egg whites with a pinch of salt until soft peaks form. Gently fold the egg whites into the raspberry mixture until fully incorporated.

Step 8

Pour the raspberry mousse mixture over the cooled crust in the springform pan, spreading it evenly.

Step 9

Chill in the refrigerator for at least 4 hours, or until set.

Step 10

Carefully remove the cake from the springform pan and decorate with fresh raspberries, if desired, before serving.

Nutrition Facts

Serving size	(991.5g)

Amount per serving	% Daily Value*
Calories	1865.3

Total Fat 86.4g	0%
Saturated Fat 48.0g	0%
Polyunsaturated Fat 0g
Cholesterol 200.8mg	0%
Sodium 1690.4mg	0%
Total Carbohydrate 215.6g	0%
Dietary Fiber 20.0g	0%
Total Sugars 109.0g
Protein 66.4g	0%

Vitamin D 0IU	0%
Calcium 587.4mg	0%
Iron 7.4mg	0%
Potassium 1255.3mg	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: 40.8%

Protein: 13.9%

Carbs: 45.3%