Low Sodium Raspberry Mousse Cake

Delight your taste buds with this Low Sodium Raspberry Mousse Cake, the perfect blend of creamy indulgence and lighter, heart-healthy ingredients. Featuring a buttery graham cracker crust, a luscious raspberry mousse, and a hint of vanilla, this dessert offers all the decadence of a classic mousse cake without the added sodium. Fresh raspberries are pureed to perfection, creating a naturally vibrant fruit layer that’s complemented by airy whipped cream folded with care. With just 10 minutes of baking and no added salt, this show-stopping dessert is ideal for those looking to enjoy a guilt-free treat. Perfectly chilled and topped with mint leaves and extra raspberries, it’s a stunning centerpiece for any dinner party or special occasion.

Nutriscore Rating: 47/100

Prep Time:45 mins

Cook Time:10 mins

Total Time:55 mins

Servings: 8

Ingredients

• 200 grams Graham cracker crumbs
• 100 grams Unsalted butter
• 300 grams Fresh raspberries
• 100 grams Caster sugar
• 50 ml Cold water
• 1 tablespoon Gelatin powder
• 300 ml Heavy cream
• 1 teaspoon Vanilla extract
• 2 tablespoons Powdered sugar
• 5 garnish Fresh mint leaves

Directions

Step 1

Preheat oven to 350°F (180°C).

Step 2

Melt the unsalted butter in a small saucepan over low heat.

Step 3

In a medium bowl, mix the graham cracker crumbs with the melted butter until well combined.

Step 4

Press the mixture into the base of a 9-inch springform pan evenly and bake for 10 minutes. Allow to cool completely.

Step 5

Puree the raspberries in a blender until smooth. Strain the puree through a fine mesh sieve to remove seeds.

Step 6

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

Step 7

Gently heat the raspberry puree with caster sugar in a saucepan over medium heat until warm but not boiling. Stir in the gelatin mixture until dissolved completely. Set aside to cool to room temperature.

Step 8

Whip the heavy cream with vanilla extract and powdered sugar in a large bowl until stiff peaks form.

Step 9

Fold the cooled raspberry mixture into the whipped cream carefully until no streaks remain.

Step 10

Pour the raspberry mousse over the cooled graham cracker crust, spreading evenly.

Step 11

Chill the mousse cake in the refrigerator for at least 4 hours or overnight until set.

Step 12

Once set, carefully remove the sides of the springform pan.

Step 13

Garnish with fresh mint leaves and extra raspberries if desired.

Step 14

Slice and serve chilled.

Nutrition Facts

Serving size	(1088.6g)

Amount per serving	% Daily Value*
Calories	3241.2

Total Fat 207.8g	0%
Saturated Fat 115.0g	0%
Polyunsaturated Fat 0g
Cholesterol 521.4mg	0%
Sodium 1336.6mg	0%
Total Carbohydrate 307.8g	0%
Dietary Fiber 25.3g	0%
Total Sugars 177.9g
Protein 25.9g	0%

Vitamin D 0IU	0%
Calcium 230.9mg	0%
Iron 10.2mg	0%
Potassium 849.4mg	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: 58.4%

Protein: 3.2%

Carbs: 38.4%