Frozen Raspberry Mousse

Harlan Kilstein’s Frozen Raspberry Mousse

Course: Dessert
Cuisine: American
Servings: 2
Calories: 341 kcal


  • 3 egg whites
  • 2 cups raspberries fresh
  • 1 tbsp. vodka,rum, or tequilla. Optional
  • 1/2 cup sweetener such as xylitol or swerve.


  1. Using a mixer, whip up 3 egg whites. (Use the left over yolks to make my ice cream).
  2. Set aside.
  3. Blend 2 cups of fresh or frozen raspberries. (If they are frozen be sure they aren’t the ones with sugar in them).
  4. Add 1/2 cup of Keto sweetener such as xylitol or swerve.
  5. Gently fold the egg whites into the batter using a large spoon.
  6. Minimally stir the egg whites and batter – the key word is minimally.
  7. Pour into glass bowl or container.
  8. I serve these in individual bowls with a raspberry and mint leaf on top.
  9. It’s a very light dessert people can enjoy after a meal.

Show More

Related Articles

Back to top button