Sugar-Reduced Cranberry Raspberry Mousse Sugar-Reduced Cranberry Raspberry Mousse

Author: Canadian Living

This is perfect for those who prefer a no-sugar-added dessert.

  • Portion size 6 servings
  • Credits : Holiday Celebrations: 2007



In saucepan, bring cranberries, raspberries, sweetener, 2 tbsp (25 mL) water, orange rind strip and orange juice to boil; reduce heat and simmer, stirring, until cranberries pop, about 6 minutes.

In food processor or blender, pur?cranberry mixture until smooth. Press through fine sieve into large bowl.

Meanwhile, in small saucepan, sprinkle gelatin over 1/2 cup (125 mL) water; let stand for 5 minutes to soften. Warm over low heat until dissolved; stir into cranberry mixture. Place bowl in larger bowl of ice and water to chill, stirring frequently, until consistency of raw egg whites, about 5 minutes.

In separate bowl, whip cream; whisk one-quarter into cranberry mixture. Fold in remaining cream. Divide among dessert dishes. Cover and refrigerate until set, about 4 hours. (Make-ahead: Cover and refrigerate for up to 2 days.)

Nutritional facts Per serving: about

  • Sodium 19 mg
  • Protein 2 g
  • Calories 177.0
  • Total fat 16 g
  • Cholesterol 57 mg
  • Saturated fat 10 g
  • Total carbohydrate 7 g


  • Iron 1.0
  • Folate 3.0
  • Calcium 4.0
  • Vitamin A 17.0
  • Vitamin C 15.0
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Sugar-Reduced Cranberry Raspberry Mousse