- Bloom Gelatin: Add gelatin and water to small bowl. Set aside to allow gelatin to bloom, about 5 minutes.
- Make Raspberry Mixture: Process raspberries in blender until smooth. Transfer raspberry puree to small saucepan, using rubber spatula to scrape down blender. Add sweetener and salt. Place saucepan over medium heat and stir frequently until sweetener is dissolved and mixture begins to bubble around edges, a few minutes. Turn off heat, and whisk in gelatin mixture. Transfer raspberry-gelatin mixture to clean bowl and refrigerate uncovered for 30 minutes to cool.
- Chill & Serve (Note 6): Divide mousse among 4 serving cups or bowls. Cover and chill overnight to thicken. Optionally top with raspberries, and serve cold.
|Makes 4 Servings|
|Amount Per Serving (1/2 cup):|
|Calories 220 (87% from fat)|
|Total Fat 22g||33%|
|Saturated Fat 14g||69%|
|Net Carb 4g|
|Total Carb 6.5g (Note 7)||2%|
|Dietary Fiber 2.5g||11%|