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Sugar-Free Raspberry Lemon Mousse

User Rating 5 Star Rating (1 Review)


Updated September 29, 2011

sugar-free raspberry mousse

Sugar-Free Raspberry Lemon Mousse

Photo © Laura Dolson
This recipe is a cross between Raspberry Fool and my Lemon Mousse recipe, which uses my Sugar-Free Lemon Curd as the base. This recipe makes quite a lot of mousse - eight servings. If you want to cut it in half, it works best if you make the whole lemon curd recipe and just use half of it for something else. I have not had good luck cutting the lemon curd recipe in half, though it might work in a double boiler.


  • 1 recipe lemon curd, chilled (see link above)
  • 1 cup heavy cream
  • 1½ teaspoon vanilla extract
  • sugar substitute equal to 2-3 tablespoons sugar (liquid sucralose works well; see link below)
  • 1½ cup fresh raspberries (can use frozen, but use a little less)


Whip cream with vanilla and sugar substitute. (Tips on making whipped cream.) Mash raspberries with a little sweetener, or you can use a blender or food processor for this purpose. Mix cream, raspberries, and lemon curd. Adjust sweetener if you'd like to add a little (depends upon how tangy you want your mousse). Serve in dessert dishes, or to be fancy, wine or martini glasses. Garnish with raspberries.

Makes 8 servings.

Nutritional Information: Each serving has 3 grams effective carbohydrate plus 1.5 grams fiber, 4 grams protein, and 206 calories.

User Reviews

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 5 out of 5
Sugar Free Raspberry Mousse, Guest cupasugar

Just great! Simple to make, had fresh raspberries on hand. Delicious! Husband and I enjoyed this. Used a thermometer for the lemon curd, but didn't make it to 170 degrees - Thickened at about 150 degrees. Sweetened with liquid Splenda and a bit of liquid stevia.

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