Low Fat Raspberry Mousse Cake
Indulge guilt-free with this Low Fat Raspberry Mousse Cake, a luscious dessert that combines a delicately sweet graham cracker crust with a light and airy raspberry-infused mousse. Made with fresh raspberries, creamy low-fat Greek yogurt, and a touch of honey, this recipe offers a healthier twist on traditional mousse cakes without compromising on flavor. The incorporation of whipped egg whites ensures a perfectly smooth and fluffy texture, while a subtle hint of vanilla enriches the berry-forward filling. With minimal baking required and a refreshing chill time, this cake is the perfect make-ahead treat for gatherings or a special occasion. Garnished with vibrant fresh raspberries, it's as stunning as it is delicious—ideal for showcasing a light dessert that prioritizes flavor and wellness.
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Recipe Information
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
Instructions
Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and set aside.
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.
In a small bowl, sprinkle the gelatin over cold water and let it stand for about 5 minutes to bloom.
In a blender, puree the fresh raspberries until smooth. Strain the puree to remove seeds and set aside.
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.
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.
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.
Pour the raspberry mousse mixture over the cooled crust in the springform pan, spreading it evenly.
Chill in the refrigerator for at least 4 hours, or until set.
Carefully remove the cake from the springform pan and decorate with fresh raspberries, if desired, before serving.
Nutrition Facts
Calories |
1865 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.4 g | 111% | |
| Saturated Fat | 48.0 g | 240% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 201 mg | 67% | |
| Sodium | 1690 mg | 73% | |
| Total Carbohydrate | 215.6 g | 78% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 109.0 g | ||
| Protein | 66.4 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 587 mg | 45% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1255 mg | 27% | |
*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.
