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  • Writer's pictureMegan George

Low Carb Strawberry Mousse


  • 10 ounces frozen strawberries (no-sugar added, defrosted)

  • 2 teaspoon lemon juice

  • 1/4 cup water

  • 1 1/2 teaspoon powdered gelatin (unflavored)

  • 3 tablespoons granulated stevia

  • 1 cup heavy whipping cream


  1. Add 1/4 cup cold water to a small saucepan. Sprinkle the powdered gelatin over the water and allow to "bloom" for 5 minutes.

  2. While the gelatin is "blooming", place defrosted strawberries and lemon juice in a blender. Cover blender, then puree the berries. Leave berries in the blender and set aside.

  3. Once the gelatin has bloomed, add the sweetener to the saucepan. Heat the mixture gently while stirring frequently until gelatin and sweetener has dissolved.

  4. While blender is going at its slowest setting, stream the gelatin mixture into the strawberries through the small opening in the blender lid.

  5. Transfer strawberry mixture to a large mixing bowl. Refrigerate for a few minutes while whipping the cream.

  6. In a medium mixing bowl, whip the heavy whipping cream to form soft peaks. Spoon about 1/3rd of the whipped cream into the strawberry mixture and fold in to lighten. Fold in the remaining whipped cream. (If you prefer a beautiful marbled effect, just don't mix it until it's all one color.)

  7. Transfer mixture to serving dishes, cover, and refrigerate for at least 5 hours before enjoying.

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