The recipes are aim to be as low carb as possible too so they are all grain and gluten free – (except for one rogue cake that slipped in!).
Sep 12, 2025
Usually fruit or chocolate mousses are made of cream but I’ve been replacing the cream with yogurt recently. And I love the lightness and freshness it gives to this classic dessert. It’s a pud that sits better on the tum
after a meal and lets the fruit have the spotlight.
If you prefer a creamy mousse - simply replace the yogurt for double cream. (You’ll need to whisk it first before adding to the fruit).
Makes 6 portions:
1 gelatine leaf
170g frozen raspberries
1 tsp milled sweetener*
1 tsp lemon juice
250g Greek yogurt.
* Natural sweetener options could include xylitol, erythritol, allulose. I used NKD Living Erythritol Gold for this recipe. See Alternative Sweeteners page for more info. Each will have slightly different levels of sweetness. Adjust to taste.
Soak the gelatine leaf in water for 5 minutes. Drain.
Put the raspberries in a pan on a medium heat for 5 minutes until the berries have broken down to a jam consistency.
Add the sweetener and lemon juice and mix well.
Remove the gelatine leaf from the water. Shake off any excess water add to the raspberries. Stir in thoroughly until the gelatine has fully dissolved.
Cool for 10 minutes
Add the yogurt and mix well.
Pour the mousse into glasses or ramekins.
Chill in the fridge for at least 4 hours.
Serve with a dollop of yogurt and scatter raspberries on the top.
Tuck in.
