Low Sodium Raspberry Mousse Cake
Indulge in the luscious, guilt-free delight of this Low Sodium Raspberry Mousse Cake, a dessert that marries elegance and simplicity with heart-healthy indulgence. Featuring a buttery graham cracker crust and a velvety raspberry mousse, this recipe avoids high sodium ingredients without sacrificing flavor. Fresh raspberries bring a burst of tangy sweetness, while a touch of vanilla in the whipped cream adds richness and depth. Perfect for entertaining or a decadent weeknight treat, this no-bake cake sets beautifully in the refrigerator for a stunning finish, complete with a garnish of mint leaves for a refreshing twist. With just 45 minutes of prep time, it’s an easy yet impressive dessert for any occasion!
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
Preheat oven to 350°F (180°C).
Melt the unsalted butter in a small saucepan over low heat.
In a medium bowl, mix the graham cracker crumbs with the melted butter until well combined.
Press the mixture into the base of a 9-inch springform pan evenly and bake for 10 minutes. Allow to cool completely.
Puree the raspberries in a blender until smooth. Strain the puree through a fine mesh sieve to remove seeds.
In a small bowl, sprinkle the gelatin over the cold water and let it bloom for about 5 minutes.
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.
Whip the heavy cream with vanilla extract and powdered sugar in a large bowl until stiff peaks form.
Fold the cooled raspberry mixture into the whipped cream carefully until no streaks remain.
Pour the raspberry mousse over the cooled graham cracker crust, spreading evenly.
Chill the mousse cake in the refrigerator for at least 4 hours or overnight until set.
Once set, carefully remove the sides of the springform pan.
Garnish with fresh mint leaves and extra raspberries if desired.
Slice and serve chilled.
Nutrition Facts
Calories |
3241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.8 g | 266% | |
| Saturated Fat | 115.0 g | 575% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 521 mg | 174% | |
| Sodium | 1337 mg | 58% | |
| Total Carbohydrate | 307.8 g | 112% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 177.9 g | ||
| Protein | 25.9 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 231 mg | 18% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 849 mg | 18% | |
*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.
