Kidney Community Kitchen

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Recipe printed from: https://www.kidneycommunitykitchen.ca/kkcookbook/recipes/raspberry-cheesecake-mousse-2/

Raspberry Cheesecake Mousse

Diet Type Meal Type

Diane Schatzke & Keri Oseen, cook_inspire/depositphotos.com

Raspberry Cheesecake Mousse

A nice cold dessert.

Ingredients

1 cup
light, whipped topping
8 oz
or 1 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

Directions

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.

Nutrient Analysis

3 thoughts on “Raspberry Cheesecake Mousse”

  1. 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.

  2. 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.

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