Raspberries mousse substitute

(OM) #1

So I used to make a raspberries/strawberries mousse back in the day with an egg white, a cup of berries and a cup of sugar. You just mix them on high until it becomes a fluffy goodness. I was wondering if I could do the same but using erythritol. The sugar is what keeps the mousse together, does erythritol work the same way?

(LeeAnn Brooks) #2

Sounds like an experiment is necessary.

(Randy) #3

If it’s granular, pulverize it in a blender to make it powdered. It’s only 70% as sweet as sugar, so I usually add a bit of stevia.

Another delicious option is a cup of HWC and a couple of TBS of cream cheese. That would be the high fat version. :smile:

(Jay AM) #4

I probably wouldn’t want to eat that much erythritol personally just due to not wanting to live in a bathroom. There are lots of keto mousse recipes. I like marscapone mousse personally but my recipe is more like if it looks and tastes good, I did good. And less measurements.

(Diane) #5

I take 1/2 cup of heavy cream and whip this with 1 to 2 Tbs powdered Swerve until soft peaks form. In a separate bowl, use a hand mixer to blend 4 ounces of cream cheese (softened), with 2 Tbs heavy cream, 2 Tbs sour cream, and 2 or 3 Tbs of powdered Swerve. Blend on high until it gets lighter in consistency (gets some air mixed in). Fold the whipped cream into the cream cheese mixture. You can flavor this with some mashed berries (whatever is on sale, or some frozen mixed berries). I have also used a Keto lemon or lime curd. I vary the amounts of sweetener based on the mix-in I’m using. I have even used it as the base to make a peanut butter, chocolate “fluff”. It’s also good plain. Easy peasy! Just my speed!

Edit: just saw a similar Brenda Zorn recipe where she added banana extract to (her) base recipe. Gonna have to get me some to try!