Raspberry Cheesecake Mousse
Renal Diet Nutrient Analysis
- Servings per recipe: 6
- Serving size: 107 g
- Calories: 257
- Protein: 3g
- Carbohydrates: 29g
- Fibre: 2g
- Total Fat: 15g
- Sodium: 124mg
- Phosphorus: 51mg
- Potassium: 102mg
Renal and Diabetic Exchanges
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.