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| Raspberry Swirl Mousse (gluten free, vegan) |
Tangy raspberries and creamy avocado combine to make an elegant dessert. You do not have to tell anyone that there is no added sugar or that this no-cook mousse is loaded with Vitamin C. Just smile to yourself and enjoy a cool dessert.
For four servings:
3 cups raspberries, fresh or frozen
2 ripe avocados, chilled
1 tbsp lemon juice
1/2 cup milk, coconut milk or almond milk (all optional)
If the raspberries are frozen, that them to room with a minute on the microwave or a while at room temperature. Strain the berries through mesh strainer, pushing the pulp and juice through with a mixing spoon or spatula. Work as much through as you can, and pour the lemon juice through to get the last bit.
Peel the avocados and put them in a blender carafe. Add all but a quarter cup of the strained raspberries and blend well. If you wish, thin with the milk, coconut milk or almond milk and blend until smooth.
Take out four fruit nappies. Spoon about a tablespoon of the strained raspberries into the bottom of each bowl. Fill each bowl with the mousse, then top with the remaining strained raspberries. With a chopstick or silverware handle, gently stir the mouse, creating a swirl pattern. Chill before serving- if your family will let you.
Variation: Chocolate Raspberry Swirl Mousse
3 cups raspberries, fresh or frozen
2 ripe avocados, chilled
1 tbsp lemon juice
1/2 cup milk, coconut milk or almond milk (all optional)
If the raspberries are frozen, that them to room with a minute on the microwave or a while at room temperature. Strain the berries through mesh strainer, pushing the pulp and juice through with a mixing spoon or spatula. Work as much through as you can, and pour the lemon juice through to get the last bit.
Peel the avocados and put them in a blender carafe. Add all but a quarter cup of the strained raspberries and blend well. If you wish, thin with the milk, coconut milk or almond milk and blend until smooth.
Take out four fruit nappies. Spoon about a tablespoon of the strained raspberries into the bottom of each bowl. Fill each bowl with the mousse, then top with the remaining strained raspberries. With a chopstick or silverware handle, gently stir the mouse, creating a swirl pattern. Chill before serving- if your family will let you.
Variation: Chocolate Raspberry Swirl Mousse
To the blender, add:
2 tbsp cocoa
2 tbsp maple syrup
2 tbsp cocoa
2 tbsp maple syrup
I shared this link at Meatless Mondays, Martha Monday, Ruth's Real Food, Fat Tuesday, Traditional Tuesdays , Tasty Tuesdays, the Hearth and Soul Blog Hop, Slightly Indulgent Tuesdays, Real Food Wednesdays, Allergy Free Wednesdays, Gluten Free Wednesdays, Full Plate Thursday, Simple Lives Thursday, Pennywise Platter Thursday, Fight Back Friday, Freaky Friday, Sugar Free Sunday and the Friday Vegetarian Potluck.
www.stealthymom.com
www.stealthymom.com
