Low Carb Raspberry Mousse

• Gluten free

• Produce

  • 1/2 cup Raspberries, fresh

• Condiments

  • 2 tbsp Splenda, granulated

• Dairy

  • 1/2 cup Heavy cream

• Desserts

  • 1 tsp Gelatin, unflavored powder

• Liquids

  • 3 tbsp Water

Found on stepawayfromthecarbs.com

Ingredients

• 1/2 cup fresh raspberries
• 2 tablespoons Splenda (granulated)
• 1 teaspoon unflavored gelatin powder
• 1 tablespoon cold water
• 2 tablespoons boiling water
• 1/2 cup heavy cream

Directions

• Add the raspberries and Splenda to a small saucepan, and heat over a low heat until the raspberries are super soft and falling apart.
• Push the mixture through a fine sieve and set aside to cool.
• Add the cold water to a small bowl and sprinkle over the gelatin. Let stand for a minute then add the boiling water. Stir until the gelatin has thoroughly dissolved, then stir it into the raspberry mixture.
• In a stand mixer, whisk the heavy cream until soft peaks form.
• Fold the raspberry mixture into the cream, and spoon into serving bowls or glasses.
• Cover and leave in the fridge until required.