Raspberry Pink Velvet Gelatin Yogurt Mousse
Delight your taste buds with the luscious elegance of Raspberry Pink Velvet Gelatin Yogurt Mousse—a dessert that’s as stunning as it is delicious. This light and creamy mousse combines the tangy richness of Greek yogurt with the vibrant sweetness of fresh raspberry puree, perfectly balanced with just a hint of vanilla. The airy texture is achieved by folding in softly whipped cream, while unflavored gelatin ensures a silky, velvety finish. With a striking pink hue and a refreshingly fruity flavor, this no-bake treat is perfect for celebrations or an indulgent weeknight dessert. Serve chilled in individual glasses, and garnish with fresh mint leaves or plump raspberries for an eye-catching presentation. Easy to prepare and irresistibly delightful, this mousse promises to be your next go-to dessert for any occasion!
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Recipe Information
Ingredients
- 1.5 cups Fresh raspberries
- 0.5 cup Granulated sugar
- 1 tablespoon Unflavored gelatin
- 2 tablespoons Cold water
- 1 cup Greek yogurt (plain, full-fat)
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
- Optional: fresh mint leaves or additional raspberries for garnish
Instructions
Start by pureeing the fresh raspberries in a blender or food processor until smooth. Use a fine mesh sieve to strain the puree into a bowl, discarding the seeds. You should have about 1 cup of smooth raspberry puree.
In a small saucepan, combine the raspberry puree and granulated sugar. Heat over medium-low heat, stirring occasionally, until the sugar dissolves. Remove from heat and let it cool to room temperature.
In a small bowl, sprinkle the unflavored gelatin over 2 tablespoons of cold water. Let it sit for 5 minutes to bloom (absorb the liquid).
Once bloomed, heat the gelatin in the microwave for about 10 seconds or until it becomes liquid. Alternatively, you can heat it gently in a small saucepan. Do not boil.
Add the melted gelatin to the raspberry mixture and stir well to combine.
In a large mixing bowl, whisk together the Greek yogurt and vanilla extract. Gradually stir in the raspberry and gelatin mixture until smooth.
In a separate chilled bowl, use an electric mixer to whip the heavy whipping cream and powdered sugar until soft peaks form.
Gently fold the whipped cream into the raspberry-yogurt mixture in two additions. Be careful not to deflate the mousse while folding.
Divide the mousse evenly among serving glasses or bowls. Cover with plastic wrap and refrigerate for at least 4 hours or until set.
Before serving, garnish with fresh mint leaves or additional raspberries if desired. Serve chilled and enjoy!
Nutrition Facts
Calories |
1601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.0 g | 119% | |
| Saturated Fat | 56.2 g | 281% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 275 mg | 92% | |
| Sodium | 182 mg | 8% | |
| Total Carbohydrate | 148.3 g | 54% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 132.7 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 286 mg | 22% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 578 mg | 12% | |
*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.
