Low Fat Strawberry Mousse Cake
Indulge guilt-free with this Low Fat Strawberry Mousse Cake, a light yet decadent dessert that's perfect for summer gatherings or any occasion that calls for a touch of sweetness. This cake features a delicate sponge base made with fluffy egg whites, creating the perfect foundation for the star of the show: a creamy strawberry mousse bursting with real fruit flavor. Blended with low-fat Greek yogurt and whipped cream, the mousse is luscious yet low in fat, while a hint of gelatin ensures a silky-smooth texture. Topped with fresh strawberries and optional mint leaves for a vibrant finish, this no-fail, make-ahead dessert is as visually stunning as it is delicious. With just 40 minutes of prep and simple ingredients, this healthy strawberry mousse cake will quickly become a crowd-pleasing favorite.
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Ingredients
- 4 large Egg whites
- 100 grams Granulated sugar
- 50 grams All-purpose flour
- 15 grams Cornstarch
- 400 grams Strawberries, fresh or frozen (hulled and chopped)
- 250 grams Low-fat Greek yogurt
- 10 grams Powdered gelatin
- 50 ml Water
- 200 ml Light whipping cream (or low-fat alternative)
- 30 grams Powdered sugar
- 4 whole Strawberries for garnish
- 4 whole Mint leaves (optional, for garnish)
Directions
Step 1
Preheat the oven to 180°C (350°F) and line the bottom of an 8-inch springform cake pan with parchment paper.
Step 2
In a clean mixing bowl, whisk the egg whites until soft peaks form, then gradually add granulated sugar while whisking until glossy stiff peaks are achieved.
Step 3
Sift together the all-purpose flour and cornstarch, then gently fold into the whisked egg whites in three batches to maintain the airy consistency.
Step 4
Pour the batter into the prepared pan, smooth the top, and bake for 10-12 minutes or until the sponge is light golden and springs back when touched.
Step 5
Allow the sponge cake to cool completely in the pan before removing it and transferring it to a serving plate.
Step 6
To prepare the strawberry mousse, blend the chopped strawberries into a smooth puree using a blender or food processor.
Step 7
In a small bowl, sprinkle the powdered gelatin over the water and let it bloom for 5 minutes. Then, gently heat it in the microwave (or on the stovetop) until fully dissolved, without boiling.
Step 8
Mix the dissolved gelatin into the strawberry puree and let it cool to room temperature.
Step 9
Fold the Greek yogurt into the strawberry puree until well combined.
Step 10
In another bowl, whip the light whipping cream and powdered sugar together until soft peaks form. Gently fold this whipped cream into the strawberry-yogurt mixture to create the mousse.
Step 11
Place the cooled sponge cake back into the cleaned springform pan and pour the strawberry mousse evenly over the top, smoothing the surface with a spatula.
Step 12
Refrigerate the assembled cake for at least 4-6 hours, or ideally overnight, to allow the mousse to set completely.
Step 13
Once set, carefully remove the springform pan and garnish the cake with fresh strawberries and optional mint leaves before serving.
Nutrition Facts
| Serving size | (1311.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1787.1 |
| Total Fat 55.2g | 0% |
| Saturated Fat 37.4g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 163.3mg | 0% |
| Sodium 396.4mg | 0% |
| Total Carbohydrate 258.9g | 0% |
| Dietary Fiber 13.7g | 0% |
| Total Sugars 188.7g | |
| Protein 55.6g | 0% |
| Vitamin D 223.3IU | 0% |
| Calcium 452.0mg | 0% |
| Iron 4.9mg | 0% |
| Potassium 1456.1mg | 0% |
Source of Calories