Harlan Kilstein’s Frozen Raspberry Mousse

Harlan Kilstein’s Frozen Raspberry Mousse




Harlan Kilstein’s Frozen Raspberry Mousse

Using a mixer, whip up 3 egg whites. (Use the left over yolks to make my ice cream).

Set aside.

Blend 2 cups of fresh or frozen raspberries. (If they are frozen be sure they aren’t the ones with sugar in them).

Optional: add 1 tablespoon of vodka, rum, or tequilla.

Add 1/2 cup of Keto sweetener such as xylitol or swerve.

Gently fold the egg whites into the batter using a large spoon.

Minimally stir the egg whites and batter – the key word is minimally.

Pour into glass bowl or container.

I serve these in individual bowls with a raspberry and mint leaf on top.

It’s a very light dessert people can enjoy after a meal.




 

 




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