dLife feature photo

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Frozen Raspberry Mousse
Source: Eating Well

Substituting with Splenda: In the EatingWell Test Kitchen, sucralose is the only alternative sweetener we test with when we feel the option is appropriate. For nonbaking recipes, we use Splenda Granular (boxed, not in a packet). For baking, we use Splenda Sugar Blend for Baking, a mix of sugar and sucralose. It can be substituted in recipes (1/2 cup of the blend for each 1 cup of sugar) to reduce sugar calories by half while maintaining some of the baking properties of sugar. If you make a similar blend with half sugar and half Splenda Granular, substitute this homemade mixture cup for cup. When choosing any low- or no-calorie sweetener, be sure to check the label to make sure it is suitable for your intended use.Dried egg whites are pasteurized so thi

Rating:
Prep Time: 60 minutes
Cook Time: 420 minutes
Difficulty: Difficult

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 105.3
Total Carbs 27.0 g
Dietary Fiber 8.0 g
Sugars 17.7 g
Total Fat 0.8 g
Saturated Fat 0.0 g
Unsaturated Fat 0.5 g
Potassium 28.7 mg
Protein 1.5 g
Sodium 1.2 mg
Dietary Exchanges
, 1 1/2 Fruits , 1 Other Carbs
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
Powered by ESHA

Servings
Ingredients

Frozen Raspberry Mousse
6 cup  fresh raspberries
2 tbsp  orange juice
1 tsp  unflavored gelatin
0.66667 cup  sugar
2 cup  fresh raspberries
Directions
  1. Place a small mixing bowl in the freezer to chill for Step
  2. Puree raspberries in a food processor until smooth. Pass through a fine sieve set over a large bowl; discard seeds. Measure out 1 cup raspberry puree, whisk in confectioners' sugar (or Splenda), cover and set aside in the refrigerator for sauce.
  3. Place orange juice in a small saucepan. Sprinkle in gelatin. Let soften for 1 minute. Place over low heat and stir until the gelatin has completely dissolved. Let stand for 5 minutes.
  4. Meanwhile, beat reconstituted egg whites in a large mixing bowl with an electric mixer until soft peaks form. Gradually add sugar, beating until the meringue is stiff and glossy.eat cream in the chilled bowl until soft peaks form. dd the melted gelatin to the remaining raspberry puree and whisk until blended. Set the bowl over a bowl of ice water and stir just until the mixture starts to thicken slightly, 5 to 10 minutes. Add one-fourth of the meringue to the raspberry puree and whisk until blended. Using a whisk, fold in the remaining meringue. With a rubber spatula, fold in the whipped cream. Scrape the mousse into a 6-cup metal bowl (or other decorative mold) or a 9-by-5-inch metal loaf pan. Cover with plastic wrap and foil and freeze until firm, at least 6 hours.
  5. To serve, fill a bowl or basin (large enough to hold the mold comfortably) with very hot water. Run a knife around the edges of the mold. Quickly dip the mold in hot water, then invert a serving platter over the top. Grasping the mold and platter, jerk downward several times. If the mousse does not release, dip in hot water again and repeat. Cut the mousse into wedges or slices. Serve with the reserved raspberry sauce and garnish each serving with a scattering of berries and a mint sprig.

dLife Weekly Poll

Have you developed any complications yet as a result of your diabetes?