I thought it might be too good to be true when I discovered this recipe over at tough cookie’s blog in all of it’s glorious simplicity. but since it was exactly what I had been looking for, I couldn’t resist whipping it up for a unofficially-summer-late-night-dessert-snack. it was one of those nights when your house is suddenly full of some of your favorite people. those nights are the best.
this raspberry mousse is light, fresh & suuper easy! 3 ingredients easy. all you need is a bag of your favorite frozen fruit (we used raspberries), egg whites, a little bit of sugar, 5 minutes and your food processor. you can throw some fresh whipped cream on the top if you have it but it definitely won’t be a deal breaker if you don’t.
while this recipe will totally elevate a bag of frozen fruit from the grocery store, i think it would also be the perfect reason to tuck away some of this summers coming bounty, to bust out in the colder months when you need to remember that summer sun on your shoulders and the fresh and juicy fruit that lasted for daaaays. think raspberries, blueberries, strawberries and all the stone fruits…oh yes please.
*this recipe does contain raw egg whites, so! if you are not comfortable with consuming raw egg whites, have health issues, or are under the age of 5, this, sadly, might not be the recipe for you*Print
mouth watering-ly fruity, fluffy and silky all at the same time, I would not miss a chance to whip up a batch of this super easy fruit mousse for you and some besties. spoons up!
- 1 10 oz bag frozen fruit of choice (I used raspberries, as did the original recipe author, but I see no reason why this recipe wouldn’t work beautifully with any variety of berry, stone fruit, or even mango)
- 3 tbs coconut sugar (or another sweetener of choice – just remember to start out with a small amount, and add more to taste)
- 2 egg whites
- put all of the frozen fruit into your food processor, and process for about one minute. until your fruit is mostly chopped up.
- add the sugar (or your sweetener of choice) and pulse just a few times to incorporate into the fruit mixture.
- add the egg whites and process until your mixture turns a paler shade of the original color, is very smooth, and increases quite a lot in volume. i stopped the food processor a few times during this step to scrap the edges into the center of my cuisinart, to make sure everything is blended properly. this should take about 2-3 minutes.
- you may also transfer to a kitchen-aid and use your whisk attachment to finish the job.
- serve immediately topped with whipped cream, fresh berries, cacao nibs, granola — whatever sounds yummy to you! should be eaten within 2 hours of making.
Did you make this recipe? I would love to know how it turned out! you can leave me a comment below, or snap a picture and post it to instagram with the hashtag #nyssaskitchen! xo