Growing up, when my Opa and Oma would come for dinner, we’d almost always have ‘boerenkool met worst’ for supper (a Dutch dish that’s basically potatoes and kale boiled and mashed together with butter, cream, salt and pepper, and served with sausage) and Dr. Oetker Strawberry Mousse for dessert. It was their favorite meal, and we all loved it too.
Since white potatoes are not THM-friendly, I don’t think there will ever be an on-plan equivalent to traditional Dutch Boerenkool (Boiled and mashed radishes with kale? I dunno…), but I did manage to make a Strawberry Mousse Fuel Pull dessert last week that reminded me of what we used to enjoy with my late Opa and Oma.
It uses real strawberries, so the mousse is not as flawlessly smooth as the pink powder in the box, but it’s healthy, delicious, sweet, pink, light, and full of protein. I enjoyed it for breakfast and dessert!
This recipe is a Fuel Pull if you use 0% Greek yogurt. You can change it to an S by using Greek yogurt with a higher fat content and garnishing with a dollop of naturally sweetened whipped cream.
Strawberry Mousse | THM FP
This Strawberry Mousse is a delicious Fuel Pull. It uses real strawberries, so the mousse is not as flawlessly smooth as the pink powder in the box, but it's healthy, delicious, sweet, pink, light and full of protein.
- 15 strawberries, hulled
- 1/4 cup boiling water
- 1 Tbsp gelatin
- 1/8-1/4 tsp stevia extract (depending on how sweet you like it)
- 1/2 tsp vanilla extract
- 1 cup 0% fat Greek yogurt
OPTIONAL S GARNISH:
- 1/4 cup whipping cream
- 1 Tbsp xylitol
- Add strawberries to blender and puree until smooth.
- In a small bowl, pour boiling water over gelatin and stir until dissolved. Whisk pureed strawberries, dissolved gelatin, sweetener, vanilla extract, and Greek yogurt together in a separate bowl. Pour into 4 serving dishes and chill in the fridge for 2-3 hours. Garnish with a strawberry fan before serving.
- TO MAKE THIS RECIPE AN S, beat whipping cream together with xylitol (or alternative sweetener) and pipe onto mousse before serving.
To make this recipe and S, beat whipping cream together with xylitol (or alternative sweetener) and pipe onto mousse before serving. You can also use a higher fat Greek yogurt, if you'd like.
To make a strawberry fan, make 4 to 5 lengthwise cuts from pointed end of the berry to not quite to the stem end. Fan slices apart slightly, keeping all slices attached to cap.
P.S. If your mouth watered at ‘Borenkool,’ you probably love Boterkoek too…and this one’s on plan!
12 thoughts on “Strawberry Mousse | THM: FP”
Looks really yummy! I’d like to try this recipe but I’m wondering about the 1 tsp stevia extract. I don’t have powdered stevia that I like, and a whole tsp of the stuff seems like way to much. Is that correct? If it is, what do you use and where do you get it? I’d love to know!
Thanks so much!
I used Sweet Leaf stevia extract from Goodness Me (or Lobelaws stores). You could also grind in a Tbsp of xylitol or half a Tbsp of Gentle Sweet if you have that on hand instead.
Wait, do you mean *liquid* stevia extract? I had the same response Jen did, “holy cow that is a lot of stevia!”, because in THM recipes “stevia extract” generally refers to the powdered extract (given that’s what they sell). But the Sweetleaf liquid is much less sweet for a teaspoon. Whew!
She said 1/8 to 1/4 tsp. (not a whole teaspoon) of the extract and that is not much. You can use Truvia or Swerve and I’d say about 1-2 teaspoons or to taste. Pyure is also a good substitute. 🙂
Looks great! I’ve never thought of using Greek yogurt to make mousse!
2 questions- could I use frozen berries, and could I use a different berry? (I happen to be out of frozen strawberries right now.)
Yes, and yes! You can use about 2 cups of frozen berries in place of the strawberries. Seedy berries (like raspberries) may need to be pressed through a fine sieve after they’re pureed.
I have had this recipe bookmarked for so long! I finally had all the ingredients in the house at the same time, so I whipped it up today. I LOVE this stuff! It is everything I hoped it would be….light, creamy and just sweet enough to feel like a “real” dessert! Thank you for sharing.
Do you think in the boerenkool met worst you could use rudabaga or turnip or even a combination of them?
I’ve never had boerenkool met worst, but it sounds so good to me. I hope you will try it out and tell me if it’s worth a try. I’m so glad I found your site! Just what I need to try to conquer THM! I get so overwhelmed that I give up.
We had boerenkool yesterday. Then I made ‘koek,’ that wonderful loaf cake made from flour, sugar, spices, honey, and water. (Water and spices are on plan! :I )
Have you created a recipe like ‘koek?’ I wondered if I could replace the flour with baking blend and the sugar with sweetener and the honey with ???