Low Fat Strawberry Mousse Cake
Indulge in the light and refreshing elegance of this Low Fat Strawberry Mousse Cake—a guilt-free dessert that's as beautiful as it is delicious. This recipe is perfect for those seeking a healthier treat without compromising on flavor. A fluffy, delicately-sweet sponge cake serves as the base, topped with a luscious strawberry mousse made from fresh or frozen strawberries, low-fat Greek yogurt, and a touch of light whipping cream. Enriched with natural fruit flavors and set with powdered gelatin, this no-bake mousse layer offers a creamy texture that melts in your mouth. The cake is finished with vibrant fresh strawberries and optional mint leaves for a stunning presentation. Whether you're hosting a summer soirée or looking for the perfect low-fat dessert to impress, this recipe is a showstopper that can be prepared in advance. With simple steps and wholesome ingredients, enjoy a lightened-up strawberry dream in every bite!
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Recipe Information
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)
Instructions
Preheat the oven to 180°C (350°F) and line the bottom of an 8-inch springform cake pan with parchment paper.
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.
Sift together the all-purpose flour and cornstarch, then gently fold into the whisked egg whites in three batches to maintain the airy consistency.
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.
Allow the sponge cake to cool completely in the pan before removing it and transferring it to a serving plate.
To prepare the strawberry mousse, blend the chopped strawberries into a smooth puree using a blender or food processor.
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.
Mix the dissolved gelatin into the strawberry puree and let it cool to room temperature.
Fold the Greek yogurt into the strawberry puree until well combined.
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.
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.
Refrigerate the assembled cake for at least 4-6 hours, or ideally overnight, to allow the mousse to set completely.
Once set, carefully remove the springform pan and garnish the cake with fresh strawberries and optional mint leaves before serving.
Nutrition Facts
Calories |
1787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.2 g | 71% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 396 mg | 17% | |
| Total Carbohydrate | 258.9 g | 94% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 188.7 g | ||
| Protein | 55.6 g | 111% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 452 mg | 35% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1456 mg | 31% | |
*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.
