Super Easy Fruit Mousse
Prep time: 
Total time: 
Serves 4-6.
  • 250g (or about 2ΒΌ cups) frozen fruit, I used raspberries
  • 30g (or 2 tablespoons + 1 teaspoon) granulated sugar*, or to taste
  • 1 large egg white
  1. Add fruit to the bowl of a food processor. Blitz to a cold puree. Add the sugar or another sweetener and pulse briefly to combine. If you're using a different sweetener (if any!) taste to see if the puree is sweet enough.
  2. Add the egg white and pulse until smooth and fluffy and the mixture has lightened in color and doubled in volume. If the mixture clings to the sides of the food processor's bowl too much (this may happen if the blade doesn't extend all the way to the sides of the bowl), transfer the mixture to a normal medium-sized bowl and beat with a mixer fitted with the whisk attachment until fluffy.
  3. Spoon the mousse into pretty glasses and top with fresh berries and/or whipped cream (optional). Serve immediately or store in the fridge for up to 2 hours.
  4. Because this mousse has very little sugar in it, it's not very stable and it won't keep well, so I recommend serving it straight out of the food processor.
* you can also use another sweetener, such as honey, maple syrup or even stevia.
Nutrition Information
Serving size: 52-78g Calories: 65-97
Recipe by The Tough Cookie at