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Ricotta Mousse

This Ricotta Mouse with Peaches and Raspberry sauce is the perfect dessert to top off a night of entertaining. With beautiful, fresh flavours, this simple but decadent dessert dish will leave everyone asking for seconds! Tip: serve mousse with fresh or canned peaches. Look for peaches in juice rather than syrup to avoid added sugars.  If you prefer, skip straining the sauce and leave the seeds in.

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Serving: 4

Prep: 30 minutes


130 g frozen raspberries (1 cup )

25 g Natvia

1 tablespoon water

Sliced canned peaches, to serve.


3 teaspoon powdered gelatine

60 g water (1/4 cup)

2 egg whites

250 g smooth ricotta (1 cup)

300 mls tub thickened cream

50 g Natvia (1/4 cup)

0.5 teaspoon vanilla bean paste

0.5 teaspoon  finely grated lemon rind


  1. To make mousse, sprinkle gelatine over water in small, heatproof jug. Sit jug in a small saucepan of simmering water. Stir until gelatine is dissolved. Remove. Cool slightly.
  2. Beat egg whites in a small bowl of an electric mixer until soft peaks form. Transfer to a separate bowl.
  3. In same clean, small bowl of electric mixer, beat ricotta, cream, Natvia, vanilla, and rind Natvia has been dissolved. Beat in gelatine mixture. Fold in egg whites in two batches. (Mix makes 4 cups).
  4. Divide among four serving glasses (1 1/2 cup capacity). Refrigerate for several hours, or overnight until set.
  5. To make sauce, stir raspberries, Natvia and water in a small saucepan over low heat until Natvia is dissolved. Simmer until raspberries are tender. Press through a fine sieve to remove seeds.
  6. Serve mousse topped with sliced peaches and sauce.
Carb Pro Fats Energy KJ Calories Serving size
7.5g 20g 20g 1260 300 250g

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