Frozen Raspberry Mousse

In a cozy cottage nestled on the edge of a vibrant raspberry farm, lived Ava, a pastry chef renowned for her inventive desserts. Each summer, when the raspberries were at their peak, Ava would create a special treat to celebrate the season’s bounty. This year, inspired by the farm’s lush, ripe raspberries and her love for refreshing summer desserts, she decided to craft a Frozen Raspberry Mousse that was both light and indulgent.

Ava began by carefully selecting the most succulent raspberries, their deep red hue promising bursts of sweet and tart flavors. To the fresh raspberries, she added a hint of alcohol, choosing vodka for its ability to enhance the fruit’s natural flavors without overpowering them. The sweetener, a keto-friendly choice like xylitol or swerve, was measured and mixed in, ensuring the mousse would cater to her health-conscious friends while still satisfying their sweet tooth.

The egg whites were whisked to stiff peaks, a process Ava found both therapeutic and magical, as they transformed into a glossy, voluminous foam. She gently folded the raspberry mixture into the egg whites, marveling at the vibrant pink hue that emerged.

As the Frozen Raspberry Mousse set in the freezer, Ava prepared for the evening’s summer gathering, where her creation would be the centerpiece. The mousse, once frozen, was a hit among her guests, its airy texture and rich raspberry flavor offering a delightful escape from the summer heat.

Ava’s Frozen Raspberry Mousse became a cherished summer tradition, a testament to her culinary creativity and the farm’s bountiful raspberries. It wasn’t just a dessert; it was a celebration of the season, shared joy, and the simple pleasures that come from gathering with friends and indulging in something truly special.

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