Low Fat Pistachio Mousse Cake
Indulge guilt-free with this irresistible Low Fat Pistachio Mousse Cake, a lighter yet decadent twist on a classic dessert! Featuring a fluffy sponge cake base made with unsweetened almond milk, this recipe layers on a creamy mousse infused with sugar-free pistachio pudding, ground pistachios, and fat-free Greek yogurt for a rich nutty flavor. A touch of low-fat whipped topping and dissolved gelatin ensures a perfectly smooth and airy texture, while a sprinkle of reserved pistachios adds a delightful crunch. Ready in just 30 minutes of prep and perfect for chilling, this show-stopping cake makes an ideal dessert for health-conscious foodies or anyone craving a refined treat without the extra calories. Serve it chilled and savor every bite of this guilt-free indulgence!
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Recipe Information
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
Instructions
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.
Grind 80 grams of shelled pistachios into a fine powder using a food processor. Reserve 20 grams for garnish.
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.
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.
Gently fold in the low-fat whipped topping until well combined.
Carefully stir the dissolved gelatin into the pistachio mixture until evenly distributed.
Pour the mousse over the cooled sponge cake in the springform pan, smoothing the top with a spatula.
Refrigerate the cake for at least 4 hours, or until the mousse is firm and set.
Once set, remove the cake from the pan. Garnish with reserved chopped pistachios.
Slice and serve chilled. Enjoy your low-fat pistachio mousse cake!
Nutrition Facts
Calories |
3849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.8 g | 146% | |
| Saturated Fat | 58.1 g | 290% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 5532 mg | 241% | |
| Total Carbohydrate | 618.6 g | 225% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 261.3 g | ||
| Protein | 97.7 g | 195% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 1238 mg | 95% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1744 mg | 37% | |
*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.
