Strawberry Mousse

Serves 4

Whip up this light mousse in a flash and store it in the fridge until ready to eat. It’s easy to make-ahead and offers a healthier but delicious alternative to ice cream.


  • 400gm punnet of strawberries
  • 100gm baking Truvia or 1/4 cup of natural sweetener suitable for heating
  • 1 tsp xanthan gum (thickener)
  • 2 tbsp cold water
  • 250gm (1 cup) fat-free Greek yoghurt.


  1. In a food processor puree ½ the strawberries and add to a pan (use a potato masher to puree further if needed). Heat the pureed strawberries together with the sugar alternative and xanthan gum. Bring to the boil and remove from the heat. Add in the water and allow cooling for a few minutes.
  2. Chop the other ½ of the strawberries into quarters and mix in with the yoghurt.
  3. Combine the strawberry & yoghurt mix with the strawberry puree mix and transfer to a bowl or smaller dishes before chilling for 1-2 hours.

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