THM Fuel Pull Vanilla Panna Cotta With Raspberry Coulis

Traditional Italian Vanilla Panna Cotta with Raspberry Coulis is one of my favorite desserts and very easy to make on plan by just switching out the sweetener to a plan-approved one. However, since it’s made from heavy cream, it can be an abuse of calories by indulging in it too often, and since it’s a Heavy S, it can only be enjoyed in an S setting, unless you want a Crossover.

Heavy cream also causes acne for me, so I had plenty of incentive to lighten up my favorite dessert! This Fuel Pull Vanilla Panna Cotta  with Raspberry Coulis is low-carb, low-fat, high in protein, and can be enjoyed with any meal!

Aside from setting time, this Fuel Pull Vanilla Panna Cotta with Raspberry Coulis only takes 10 minutes to make and doesn’t require any special ingredients.

You’ll need:

You can use any berry to make the coulis, but I think the tarter raspberries complement the sweet, creamy panna cotta the best. The two flavors are so good together!

Alternatively, you could make a compote out of any favorite fruit (I’m thinking peaches would be delicious!) and turn this dessert into an E!

This Vanilla Panna Cotta with Raspberry Coulis makes 4 servings. They keep well in the fridge, for a convenient dessert or snack, or half the recipe for a romantic dessert for two!

Yield: 4 servings

Vanilla Panna Cotta With Raspberry Coulis | THM: FP, GF, Low Fat

Vanilla Panna Cotta With Raspberry Coulis | THM: FP, GF, Low Fat

This low-carb, low-fat, gluten-free, high protein Trim Healthy Mama Fuel Pull proves that indulging in dessert doesn't have to be fattening! A delicious end to any meal, no matter what the fuel type.

Prep Time 10 minutes
Additional Time 2 hours 50 minutes
Total Time 3 hours

Ingredients

  • PANNA COTTA:
  • 1 1/2 cups unsweetened cashew milk
  • 1/3 cup xylitol (OR use Gentle Sweet in half the amount)
  • pinch of mineral salt
  • 1 tbsp unflavored gelatin
  • 3 tbsp water
  • 1 1/2 cups 0% Greek yogurt
  • 2 tsp vanilla extract
  • RASPBERRY COULIS:
  • 1 cup frozen raspberries
  • 1 1/2 tbsp xylitol (OR use Gentle Sweet in half the amount)
  • 1/8 tsp xanthan gum

Instructions

  1. Line 4 ramekins, small bowls, or glasses with plastic wrap.
  2. In a medium saucepan, whisk and heat cashew milk, xylitol, and mineral salt together until sweetener is dissolved. Meanwhile, in a small bowl, sprinkle gelatin over water to soften for 1-2 minutes. Scrape softened gelatin into hot cashew milk mixture and whisk until completely dissolved.
  3. Remove from saucepan from heat. Stir in yogurt and vanilla until smooth. Pour into prepared dishes. Refrigerate for at least 3 hours. Invert onto a plate and remove plastic wrap.
  4. To make the raspberry coulis, bring raspberries and sweetener to a boil in a saucepan. Remove from heat and whisk in xanthan gum. Cool in the fridge for 5 minutes before pouring over each panna cotta.

Notes

Unsweetened almond milk can be substituted for the cashew milk.

Gentle Sweet can be used in place of xylitol in half the amount, or Super Sweet in a quarter of the amount.

Any frozen berry can be used in place of the raspberries. For an E dessert, you can enjoy this panna cotta with any fruit.

Citrus Mousse | THM: FP

This Trim Healthy Mama-friendly Citrus Mousse is my new favorite thing and I don’t feel a wee bit guilty  indulging in it all the time because, believe it or not, it’s a Fuel Pull!

Fuel Pulls are Trim Healthy Mama meals or dishes that are high in protein, but low in both carbohydrates and fat. Sometimes, Fuel Pulls are less enjoyable because they can be hard to flavor well, but this Citrus Mousse is a deliciously tasty treat…even if you typically hate Greek yogurt!

The flavor of Greek yogurt is disguised by whisking it into a much milder nut milk mixture that is flavored with orange extract (or use lemon, or pineapple if you prefer!), colored with a pinch of turmeric, and set with gelatin.

Made without any special ingredients, this Citrus Mousse only takes 5 minutes (plus setting time) to make! You’ll get 3 servings out of it, so it’s a handy recipe to have if you like to prep ahead.

This Citrus Mousse can be enjoyed by itself as a snack or breakfast, or enjoy it for dessert after either an E, S, or FP meal without crossing fuels.

Yield: 3 servings

Citrus Mousse | THM: FP

Citrus Mousse | THM: FP

This delicious Fuel Pull Citrus Mousse is a refreshing, high protein snack or dessert that you can enjoy with any fuel type. It's smooth and creamy (and doesn't taste at all like yogurt!) No special ingredients.

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 1 cup unsweetened cashew milk
  • 1/4 cup xylitol (OR 2 tbsp Gentle Sweet)
  • pinch of turmeric
  • 2 tsp gelatin
  • 2 tbsp water
  • 1 cup 0% fat Greek yogurt
  • 2 tsp orange extract

Instructions

  1. In a medium saucepan, bring cashew milk, sweetener, and turmeric to a boil. Meanwhile, sprinkle gelatin over water in a separate bowl to soften.
  2. Remove cashew milk mixture from heat. Whisk in softened gelatin until completely dissolved. Whisk in Greek yogurt and orange extract until smooth. Pour into 3 small bowls or glasses. Refrigerate until set (approx. 3 hours).

Notes

Substitute lemon or pineapple flavorings for the orange extract (or use a combination!) for a different flavor.

Gentle Sweet may be used instead of xylitol in half the amount, or Super Sweet in a quarter of the amount.

My other favorite Fuel Pull snack?

This 3-Ingredient Peanut Butter Cheesecake In A Bowl!

Orange Creamsicle Dessert | THM: S

This Orange Creamsicle Dessert tastes too good to be true, but it’s really Trim Healthy Mama friendly!

Loaded with protein and low in carbs, this Summery dessert is a cinch to put together and doesn’t taste a bit like “diet” food!

You don’t need any special ingredients to make this Orange Creamsicle Dessert. The shortbread-like crust is made from 3 simple ingredients:

The orange creamsicle-flavored filling is made from:

The wonderful thing about this dessert is that it sets into a perfect base for decorating with whipped cream and fresh fruit! Most fruit is an “E” fuel type, but you can easily garnish with kiwi, berries, lemon and lime, and still stay in S territory.

Food coloring is totally optional, but if you’d like a soft orange color like I have here to match the flavor, 2 drops of red food coloring and 5 drops of yellow will do.

Yield: 9 servings

Orange Creamsicle Dessert | THM: S

Orange Creamsicle Dessert | THM: S

This fresh, Summery dessert is has a delightful Orange Creamsicle flavor and is incredibly easy to make! Nobody will be able to guess its a low-carb, high protein THM S treat! No special ingredients.

Prep Time 15 minutes
Cook Time 15 minutes
Additional Time 4 hours 30 minutes
Total Time 5 hours

Ingredients

  • 4 Tbsp butter
  • 1 1/4 cup almond flour
  • 1 Tbsp xylitol (OR 1 1/2 tsp Gentle Sweet)
  • FILLING:
  • 1 cup whipping cream
  • 1/2 cup xylitol (OR 1/4 cup Gentle Sweet)
  • 1 cup Greek yogurt
  • 1 Tbsp gelatin
  • 1/4 cup water
  • 2 tsp orange extract
  • Optional: 1 drop red food coloring, 2 drops yellow food coloring

Instructions

  1. Pre-heat oven to 350 F. Melt butter and 1 Tbsp of xylitol together. Remove from heat and stir in almond flour. Press into an 8x8 or 9x9 baking dish. Bake for 12-15 minutes or until golden. Cool.
  2. For the filling, warm whipping cream and sweetener over medium-low heat until sweetener is dissolved. Do not boil.
  3. Soften gelatin in water in a separate bowl for 5 minutes. Scrape gelatin mixture into cream and stir until completely dissolved. Whisk in Greek yogurt, orange extract, and optional food coloring. Pour filling over crust and refrigerate for at least 4 hours or overnight.
  4. Optional: garnish with naturally sweetened whipped cream and berries or a few kiwi slices.

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Lemon Mousse | THM: S or FP

Lemon Mousse is a deliciously tangy Trim Healthy Mama-friendly dessert that’s a fresh change from the chocolate variety (though I am convinced one can never have too many chocolate desserts…like Buckeye Brownies, for example).

This Lemon Mousse is light, creamy, and full of protein; perfect for garnishing with sweet berries. As far as flavor is concerned, I think blueberries and strawberries work best as a garnish here since they are sweeter than raspberries and provide a nice contrast to the lemony tang.

This recipe is a bit unique in that it’s technically a Fuel Pull dessert, because it contains less than 5 grams of fat in a serving. However, whole eggs are considered an S ingredient because of the fat in the yolk. One egg is used in this whole recipe as a binder, for color, and for protein. The recipe will still work if you leave it out because gelatin is what actually sets the mousse, so if you want a true Fuel Pull dessert, skip the egg; if you want a true S dessert, pile on some whipped cream to increase your fat intake!

Just Gelatin, Great Lakes brand or Knox work equally well in setting this mousse. You can use freshly squeezed lemon juice if you like, or, if you’re in a time crunch like I was, Santa Cruz lemon juice in a bottle works wonderfully, too.

If you don’t care for the coconut flavor the oil lends to the mousse, you can substitute with extra virgin olive oil or MCT oil instead.

This Lemon Mousse is a pretty frugal dessert (or breakfast, if you’re like me….), since it doesn’t contain any special ingredients. All you need:

This recipe is a great make-ahead treat you can enjoy all week long. Portion into 5-6 serving bowls, cover with plastic wrap, and keep them in the fridge until needed.

Yield: 5-6 servings

Lemon Mousse | THM: S

Lemon Mousse | THM: S

Lemon Mousse is a light and refreshing Trim Healthy Mama-friendly dessert that's full of protein. Low in fat and carbs, you can enjoy this lemon mousse as a Fuel Pull or an S by garnishing with whipped cream.

Prep Time 20 minutes
Additional Time 3 hours
Total Time 3 hours 20 minutes

Ingredients

  • 2 tsp powdered gelatin
  • 6 Tbsp water, divided
  • 2/3 cup xylitol (OR 1/3 cup Gentle Sweet)
  • 1/2 cup lemon juice
  • 1 Tbsp coconut oil (or olive, or MCT oil)
  • 1 large egg
  • 1 1/3 cups Greek yogurt

Instructions

  1. Put 3 Tbsp of water in a bowl and sprinkle gelatin on top. Let it soften and absorb for 5 minutes.
  2. In a saucepan, whisk together remaining 3 Tbsp of water, xylitol, lemon juice, oil, and egg until well combined. Over medium-low heat, whisk mixture constantly until hot, about 7 minutes. Whisk in gelatin and stir until completely dissolved.
  3. Remove lemon mixture from heat, pour into a bowl, and cool to room temperature. Whisk in yogurt. Pour into 6 dessert bowls. Chill for 3 hours, or until set.
  4. Garnish with berries, or whipped cream if desired.

Notes

Garnishing this dessert with whipped cream will give you a solid S instead of a Fuel Pull.

Can’t get enough lemon flavor? You might enjoy these Trim Healthy Mama-friendly recipes too!

Luscious Lemon Squares | THM: S

Raspberry Lemon Cheesecake | THM: S

Pavlova with Lemon Curd and Berries | THM: S

Shrinking Southern Sweet Tea ‘Shine | THM Sipper (GGMS/Shrinker combo)

 

Spicy Sweet Potato Soup | THM: E

Spicy Sweet Potato Soup with a slice of sprouted bread is my new favorite Trim Healthy Mama-friendly E lunch!

The heat from the spices in this Indian-flavored soup work perfectly with the sweet potatoes, and the creamy addition of 0% Greek yogurt balances out the flavors while adding a great source of protein to your meal.

This soup will warm you from the inside out, and yet the heat level is completely adjustable to each person in your family! The more yogurt you swirl in, the milder the flavor and higher the protein content.

This Spicy Sweet Potato Soup keeps well in the fridge for days (so you can have easy E lunches all week long), and it freezes well, too.

Spicy Sweet Potato Soup, like many E meals, is a frugal choice. No special ingredients are needed:

If you have very small children, or really don’t care much for heat yourself, feel free to decrease the amount of curry powder in the recipe to 1 or 1 1/2 tablespoons instead.

Yield: 6 servings

Spicy Sweet Potato Soup | THM: E

Spicy Sweet Potato Soup | THM: E

Spicy Sweet Potato Soup is a deliciously sweet and spicy, creamy, high-protein THM E soup with an Indian twist! Perfect for dunking a slice of sprouted bread into!

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients

  • 1 Tbsp coconut oil
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 2 Tbsp curry powder
  • 1 tsp ground ginger
  • 1 tsp paprika
  • 3 sweet potatoes, peeled and cubed
  • 1 red bell pepper
  • mineral salt and ground pepper to taste
  • 4 cups chicken broth
  • 1 1/2 - 2 cups 0% fat Greek yogurt

Instructions

  1. In a large soup pot, heat coconut oil, onions together over medium heat until onions are soft. Add in garlic and cook for another 2 minutes. Add in curry, ginger, paprika, sweet potatoes, bell pepper, mineral salt, and ground pepper. Stir. Add chicken broth. Bring to a boil. Simmer for 20 minutes, or until veggies are very soft. Puree until smooth in a blender.
  2. Return to pot to heat through before serving. Stir in a quarter to a half cup 0% fat Greek yogurt in each bowl immediately before serving.

Chicken Fajita Rice Bowl | THM: E

This Chicken Fajita Rice Bowl is an easy, flavorful Trim Healthy Mama-friendly E dinner with a fiesta flair. If you want a Fuel Pull meal instead, you could omit the brown rice. For an S meal, you could stuff the roasted chicken and peppers in a low-carb wrap with sour cream and cheese. For an S helper, limit your rice to 1/4 cup or less, use sour cream instead of 0% fat Greek yogurt, and sprinkle on a little cheddar.

Serving this dish with a dollop of 0% Greek yogurt instead of sour cream keeps it lean, while still adding creaminess and extra protein. A squeeze of lime adds a fresh kick.  I like to roast my chicken breast strips and pepper mixture on a stone bar pan to lock in the moisture.

Yield: 4-5servings

Chicken Fajita Rice Bowl | THM: E

Chicken Fajita Rice Bowl | THM: E

This Chicken Fajita Rice Bowl is an easy, flavorful Trim Healthy Mama-friendly E dinner with a fiesta flair.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 4 boneless, skinless chicken breasts, cut into strips
  • 1 red pepper, cut into strips
  • 1 orange pepper, cut into strips
  • 1 yellow pepper, cut into strips
  • 1/2 red onion, sliced
  • 2 tsp chili powder
  • 1 tsp sea salt
  • 1 tsp paprika
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1/4 tsp cayenne powder
  • 1 Tbsp olive oil
  • 2 cups brown rice
  • 0% Greek yogurt
  • 1 lime

Instructions

  1. Preheat oven to 400 F. Arrange sliced chicken breast, peppers, and onion on a baking sheet. Stir spices together in a small bowl and sprinkle over top. Pour on olive oil and use your hands or tongs to ensure the meat and vegetables are evenly coated. Bake on rimmed stoneware or foil-lined baking sheet at 400 for 20 minutes.
  2. Serve over cooked brown rice with a dollop of 0% fat Greek yogurt and squeeze on a bit of fresh lime juice.

Homemade Triple Zero Cappuccino Yogurt | THM: FP

A favorite Fuel Pull snack of Trim Healthy Mamas are Dannon’s Oikos Triple Zero Greek yogurt cups. They come in a wide variety of flavors and contain no added sugar, carbs, or fat, but since they’re significant sources of protein, they make great Fuel Pull snacks. Unfortunately, Triple Zero is not yet available in Canada, or I’d be all over their coffee-flavored option!

Astro’s Cappuccino yogurt was the next best thing flavor-wise, but it contains a significant amount of added sugar, so it’s not compatible with THM.  I decided to blend cold coffee (McDonald’s Premium Roast is my favorite, but sometimes I opt for a sugar-free Salted Caramel roast), 0% fat Greek yogurt, xylitol (you could use half the amount in Gentle Sweet instead), and gelatin or collagen together for an additional protein boost.  (Blending in gelatin this way will not set your yogurt; it’s simply there for the protein boost if you’re out of collagen. Or, you can omit the gelatin and collagen altogether and make the yogurt your sole protein source.)

The result was a cappuccino-flavored Fuel Pull yogurt that tastes so much like the kind you can buy in the store, my kids couldn’t even tell the difference! Coffee thins out the Greek yogurt to the consistency of regular low-fat yogurt, which means you can either eat this snack with a spoon or drink it through a straw. I drank mine for breakfast yesterday and stayed full until lunch, which is highly unusual for me.  I’m not a fan of plain 0% fat Greek yogurt, so I’m especially thrilled to be able to enjoy it in a Fuel Pull setting!

Yield: 2 1/2 cups

Homemade Triple Zero Cappuccino Yogurt | THM: FP

Homemade Triple Zero Cappuccino Yogurt | THM: FP

Eat it with a spoon, or drink it with a straw, this ridiculously easy homemade Triple Zero Cappuccino yogurt is a delicious THM-friendly Fuel Pull!

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 2 cups 0% fat Greek yogurt
  • 1 cup cold coffee
  • 3 Tbsp xylitol (OR 1 1/2 Tbsp Gentle Sweet)
  • Optional: 1 tsp gelatin or collagen

Instructions

  1. Add all ingredients to the blender and blend until smooth. Drink, or eat with a spoon.

Indian Spiced Chicken Skewers | THM: FP

These Indian Spiced Chicken Skewers are the result of a challenge I gave myself after being inspired by Briana Thomas. In this blog post, she talks about how it’s quite easy to create delicious S dessert recipes, but indulging in them too often will probably not result in weight maintenance or loss for some people since high fat ingredients like heavy cream, butter, cream cheese, almond flour, and peanut butter, etc., are also very calorie-dense.

I’ve also discovered this to be the case, and like Briana, I want to start focusing on creating smarter recipes. This Fuel Pull main dish is the first of hopefully many more conscious attempts to lighter, delicious, on-plan food.

My hubby raved about this simple dinner of yogurt-marinated chicken breast and asparagus, and I loved it too, even though I wouldn’t consider myself a lover of Indian food.  A bit of cumin, turmeric, paprika, sea salt, ground pepper, and cinnamon combine with 0% fat Greek yogurt to create a low-fat, low-carb marinade with just enough Indian flavor that our young children could still enjoy it even though they’re more accustomed to Dutch/Canadian recipes.

Since this recipe is a Fuel Pull, you will want to pair it with a non-starchy vegetable (like asparagus, broccoli, peppers, or cauliflower) to keep it that way. If you’d like to turn this into an E meal, you could add a side of basmati rice, and perhaps some roasted carrots or sweet potatoes. Alternatively, you could turn this into an S meal by replacing the chicken breast with more fatty chicken thighs, and adding a creamy peanut sauce to a stir fry of peppers, mushrooms, and cauliflower.

If your chicken breasts have a tendency to dry out during the cooking process, I highly recommend investing in some top quality stoneware baking sheets. They are dream for producing juicy, tender E or FP-friendly chicken breasts every time since they don’t require any greasing at all after they’ve been seasoned. I’ve had my stoneware for 9 years and use it almost every day!

Yield: 4 servings

Indian Spiced Chicken Skewers | THM: FP

Indian Spiced Chicken Skewers | THM: FP

A delicious, mildly Indian flavored Fuel-Pull meal!

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 3/4 cup 0% fat Greek yogurt
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1/2 tsp paprika
  • 1/2 tsp sea salt
  • 1/4 tsp ground pepper
  • 1/4 tsp cinnamon
  • 1 lb boneless, skinless chicken breasts, cubed
  • 1 lemon, sliced
  • 1/4 small red onion, sliced thickly

Instructions

  1. In a bowl, mix yogurt and spices together. Transfer into a large, resealable bag and add chicken breast chunks. Toss to coat chicken and marinate in the fridge for 1-12 hours.
  2. Preheat oven to 375 F. Line baking sheet with foil or parchment if you're not using stoneware.
  3. Thread chunks of chicken, lemon, and onion on skewers. You should have enough to fill 4 large skewers. Place on half of the baking sheet and bake for 15 minutes at 375. Remove from oven and lay lightly olive-oiled asparagus in a single layer on the other half of the baking sheet and sprinkle with sea salt and pepper. Turn skewers. Return to oven and cook for 10-12 more minutes or until asparagus is tender and chicken is cooked through. Serve immediately.

Notes

Make this an E meal by serving with rice and carrots.

Make this an S meal by serving with a buttery stir fry of non-starchy vegetables.

Cream of Mushroom Soup | THM: S

cream-of-mushroom-soup-1

love mushrooms.

When I was pregnant with our youngest, I craved them so badly, I’d fry up an entire package in butter, season them with sea salt and pepper, and eat them all.

On their own, mushrooms aren’t very flavorful, but frying them in butter and adding a little seasoning brings out a wonderful, earthy flavor, which is exactly what you’ll find in this THM-friendly S soup.

cream-of-mushroom-soup-4

Unlike most canned cream soups, this one is not thickened by flour, cornstarch (or even on-plan xanthum gum and glucci). Greek yogurt gives it its creaminess, and as a bonus, makes this soup high in protein, too – a perfect S.

Yield: 4-6 servings

Cream of Mushroom Soup | THM S

Cream of Mushroom Soup | THM S

Greek yogurt gives this incredibly easy Cream of Mushroom Soup its creaminess, thickness, and a great boost of protein for a delicious THM S.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 2 Tbsp butter
  • 2 garlic cloves, minced
  • 1 small onion, chopped
  • 1 lb.fresh mushroom, sliced
  • 3 cups chicken broth
  • 1 tsp sage
  • 1 tsp thyme
  • 1/2 tsp mineral salt
  • 1/4 tsp ground pepper
  • 1/2 cup Greek yogurt

Instructions

  1. In a large pan, fry onions, garlic, and mushrooms in butter until onions are clear and mushrooms are tender. Pour in chicken broth and spices, Bring to a boil and simmer for 15 minutes. Remove from heat and run through the blender until completely pureed. Whisk in Greek yogurt and serve immediately.

cream-of-mushroom-soup-thm-s


Strawberry Mousse | THM: FP

strawberry-mousse-fp-2

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.

strawberry-mousse-fp-3

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.

strawberry-mousse-fp

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.

Yield: 4 servings

Strawberry Mousse | THM FP

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.

Prep Time 5 minutes
Additional Time 1 hour 55 minutes
Total Time 2 hours

Ingredients

  • 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

Instructions

  1. Add strawberries to blender and puree until smooth.
  2. 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.
  3. TO MAKE THIS RECIPE AN S, beat whipping cream together with xylitol (or alternative sweetener) and pipe onto mousse before serving.

Notes

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.

strawberry-mousse-fp-1

P.S. If your mouth watered at ‘Borenkool,’ you probably love Boterkoek too…and this one’s on plan!