Lime Mousse with Raspberries

5
Average: 5 (4 votes)
(4 votes)
Lime Mousse with Raspberries
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Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 3 h. 45 min.
Ready in
Calories:
440
calories
Calories

Healthy, because

Even smarter

Nutritional values

This refreshing summertime dessert is a good source of protein thanks to the yogurt and is packed with antioxidants from the raspberries.

Strawberries or blackberries also go beautifully in this dish as a substitute for the raspberries.

1 serving contains
(Percentage of daily recommendation)
Calorie440 kcal(21 %)
Protein8.61 g(9 %)
Fat24.46 g(21 %)
Carbohydrates52.46 g(35 %)
Sugar added31.44 g(126 %)
Roughage5.89 g(20 %)
Vitamin A284.12 mg(35,515 %)
Vitamin D0.96 μg(5 %)
Vitamin E1.24 mg(10 %)
Vitamin B₁0.05 mg(5 %)
Vitamin B₂0.16 mg(15 %)
Niacin1.25 mg(10 %)
Vitamin B₆0.09 mg(6 %)
Folate21.68 μg(7 %)
Pantothenic acid0.65 mg(11 %)
Biotin2.05 μg(5 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C37.28 mg(39 %)
Potassium322.35 mg(8 %)
Calcium136.16 mg(14 %)
Magnesium22.8 mg(8 %)
Iron0.93 mg(6 %)
Iodine9.08 μg(5 %)
Zinc0.49 mg(6 %)
Saturated fatty acids15.36 g
Cholesterol79.14 mg
Author of this recipe:

Ingredients

for
4
For Lime Mousse
4
fresh Limes (rinsed)
1 ½ teaspoons
unflavored gelatin
2 tablespoons
cold water
½ cup
granulated sugar (divided)
1 cup
1 cup
heavy cream
For Raspberry Sauce
2 cups
fresh Raspberries (divided)
2 tablespoons
granulated sugar
1 tablespoon
1 tablespoon
½ cup
cold water
How healthy are the main ingredients?
LimesugarRaspberrysugarOrange juice

Preparation steps

1.
For Lime Mousse:
2.
Remove the zest from one lime and squeeze the juice from all 4 limes. Set aside.
3.
In a small bowl, sprinkle the gelatin and over the water and let stand for 5 minutes, or until softened.
4.
In a small saucepan, set over medium-high heat, combine the lime juice with 6 tablespoons sugar. Heat just until the sugar dissolves, about 2 to 3 minutes. Remove from heat source and stir in the softened gelatin. Transfer gelatin to a medium bowl and cool slightly. Once cool, whisk in the yogurt.
5.
In a separate bowl, whip the cream with the remaining sugar, until soft peaks form. Fold the cream into the yogurt mixture, and chill in the refrigerator covered for at least 3 hours.
6.
For Raspberry Sauce:
7.
Gently wash raspberries. In a saucepan over medium-high heat, combine 1 cup raspberries, sugar, and orange juice. In a small bowl, whisk the cornstarch into the cold water until smooth. Pour the cornstarch mixture into the saucepan and bring to a boil.
8.
Reduce heat and simmer for about 5 minutes, stirring frequently, until the desired consistency has been achieved. The sauce will continue to thicken as it cools.
9.
Puree the sauce with a handheld immersion blender. Strain the sauce through a fine strainer or sieve to remove raspberry seeds.
10.
To Assemble: Using an ice cream scoop, divide the mousse among serving dishes. Garnish with fresh raspberries, raspberry sauce and lime zest. Serve.