Diabetes Friendly Strawberry Mousse

Strawberry Mousse

By bkoh  ,

April 12, 2016

0 0 5 0
  • Prep: 10 mins
  • Yields: 4-6 Servings


2 tsps gelatin

2 tbsps hot water

2 egg-whites

¼ cup caster sugar

2 x 200 g tubs low-fat natural yoghurt

300 g packet frozen raspberries, thawed


1Fresh blueberries and raspberries, to serve

2In a small jug, whisk gelatin briskly into hot water with a fork until dissolved. Allow to cool.

3Meanwhile, in a small bowl, using an electric mixer, beat egg-whites until soft peaks form. Gradually add sugar, beating until sugar dissolves.

4In a large bowl, whisk gelatin mixture into yoghurt. Fold raspberries through. Lightly fold in egg-whites.

5Spoon mixture into serving glasses. Chill for 2 hours or until firm. Serve topped with fresh blueberries and raspberries.

In this recipe, it’s important to have the gelatine mixture and the yoghurt at a similar temperature, to prevent lumps forming. You can use other fresh or frozen berries of your choice.

Photo: Bauer/Rob Shaw