This raspberry mousse can help your blood pressure

October 9, 2015

Rich in taste yet light in texture, fruit mousses taste best made with height-of-the-season berries. Plus, this particular recipe can actually be good for your blood sugar levels.

This raspberry mousse can help your blood pressure

Ingredients

  • 1.5 kg (6 c) fresh raspberries, divided
  • 10 ml (2 tsp) fresh, strained lemon juice
  • 15 ml (1 tbsp) Kirsch (optional)
  • 75 ml (1/3 c) water
  • 1 packet (8 g/about 2 1/2 tsp) unflavored gelatin
  • 1 container (425 to 500 g/15 to 16 oz) low-fat ricotta cheese
  • 150 ml (2/3 c) egg whites (from about 4 large eggs)
  • 150 g (3/4 c) sugar

Directions

Preparation time: 15 minutes. Cooking time: 20 minutes. Serves 8.

  1. Puree one kilogram (four cups) of the raspberries in a blender then strain through a sieve into a medium pot. Bring to a boil over medium heat. Reduce the heat to medium-low and simmer until the puree is reduced to 350 grams (1 1/2 cups), 10 to 15 minutes.
  2. Remove from the heat and let cool to room temperature. Stir in the lemon juice and the Kirsch (if using).
  3. Put the water in a small heatproof bowl and sprinkle the gelatin on the surface. Let soak for five minutes, then place the bowl over a small pot of simmering water and allow the gelatin to melt, two to three minutes.
  4. Combine the cooled raspberry puree, the gelatin mixture and the ricotta in a food processor or blender and pulse until smooth. Pour the mixture into a large mixing bowl.
  5. Half-fill a medium pot with water and bring it to a boil over medium heat. Combine the egg whites, salt and sugar in the heatproof bowl of an electric mixer and whisk a couple of times to mix. Place the bowl over the pan of boiling water. Whisk gently until the sugar dissolves and the egg whites are hot, two to three minutes.
  6. With the whisk attachment on the mixer, whip on medium-high speed until the egg whites are cooled completely. Fold the whipped egg whites into the raspberry mixture.
  7. Spoon half the mousse into eight footed dessert glasses or other stem glasses, dividing it equally among them. Top with half the fresh raspberries and top the berries with the remaining mousse.
  8. Cover the glasses individually with plastic wrap and refrigerate until serving time. Refrigerate the remaining raspberries and divide them equally among the mousses when you're about to serve them. You can also garnish with strawberries as a little surprise.

Nutritional information

Per serving:

  • 205 Calories
  • 5 g Fat (3 g Saturated Fat)
  • 33 g Carbs
  • 10 g Protein
  • 6 g Fibre
  • 16 mg Cholesterol
  • 97 mg Sodium
  • 169 mg Calcium

In a pinch, you can use frozen and thawed berries. But this summery treat, which is also good for your blood sugar, is best when you can find ripe and fresh ingredients.

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