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Raspberry Cheesecake Mousse

Renal Diet Nutrient Analysis

  • Servings per recipe: 6
  • Serving size: 107 g

Nutrient Analysis

  • Calories: 257
  • Protein: 3g
  • Carbohydrates: 29g
  • Fibre: 2g
  • Total Fat: 15g
  • Sodium: 124mg
  • Phosphorus: 51mg
  • Potassium: 102mg

Renal and Diabetic Exchanges

1 fruit


1 cup light, whipped topping
1 8oz pkg. cream cheese, room temperature
3⁄4 cup SPLENDA® No Calorie Sweetener, Granular
1 tsp finely grated lemon zest
1 tsp vanilla extract
1 cup fresh or frozen raspberries


1. Beat cream cheese until fluffy and beat in 1⁄2 cup SPLENDA® Granular until melted. Stir in lemon zest and vanilla.
2. Reserve some raspberries for garnish. Crush remaining raspberries with a fork and stir in remaining 1⁄4 cup SPLENDA® Granular until melted.
3. Fold light, whipped topping into cream cheese mixture and gently but quickly fold in crushed raspberries.
Spoon mousse into 6 serving glasses and chill until ready to serve.
4. Garnish mousse with fresh raspberries and a sprig of fresh mint before serving.

Raspberry Cheesecake Mousse, 2.8 out of 5 based on 4 ratings


Reviewed on by

This is a delicious recipe, I cannot wait to make this with fresh peaches. I have used pineapple, blueberries & mixed berries, yummy & nice cold treat.

Reviewed on by

Good easy recipe and very rich. I used Stevia as my sweetener and some frozen mixed fruit from a bag . Completely thaw the fruit and mash with a fork before adding to the recipe for best results. Makes 6 small dishes that I serve with a dab of cool whip and top with a fresh fruit.