This is such a good, easy, refreshing dessert. Made all the better by the fact that you don’t have to turn the oven or stove on to make it! I know it seems like I’m going berry crazy this summer but I have SO MANY BERRIES from our berry picking adventure burning a hole in my freezer, and I’m honestly super enjoying using them. You can’t have many berries on keto but putting berries in your desserts like this lets you enjoy a lot of berry flavour without eating a lot of berries. It’s a win for everyone. But I pinky swear next week I will push myself to develop a recipe that doesn’t put berries at the front and centre. Just as a challenge to myself, more than anything.
This beautiful, fluffy mousse is super rich and high calorie, so a little goes a long way. It’s nice if you have little ramekins or something small to portion the mousse into because then it doesn’t look or feel like such a small amount. I promise you it won’t feel like a small amount, it is seriously luscious and satisfying. The moral of this story for me is that I need more small size mason jars! Who doesn’t need more mason jars at any given time? I am curious on how this recipe would churn in the ice cream maker, or freeze into popsicle molds. This may be a future experiment for as long as I have berries in my freezer, the possibilities are endless!
- 1/2 cup mascarpone cheese
- 1/2 cup strawberries fresh, or thawed if frozen
- 1/8 tsp liquid stevia
- 1/2 cup heavy cream
- 2 Tbs powdered sugar substitute I use Swerve
- Whip the heavy cream and powdered sugar substitute until stiff peaks form, about 3-5 minutes, and set in the fridge
- In a new bowl, big enough to incorporate the whipped cream eventually, use a hand mixer to fully combined the mascarpone, strawberries, and liquid stevia
- Take the whipped cream from the fridge and use a spatula or spoon to fold into the strawberry and mascarpone mixture until fully combined
- Spoon or pipe into ramekins or jars and chill for at least four hours and enjoy!