Low Fat Marshmallow Mousse – a delicious recipe with pineapple juice, unflavoured gelatin, boiling water, pasteurized liquid egg-whites, cream of tartar, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a small bowl, add pineapple juice.
2
Sprinkle gelatine on top and let sit for 10 minutes.
3
Add boiling water to juice mixture and stir until all gelatine is dissolved.
4
Set aside.
5
In a large metal mixing bowl, add egg whites.
6
Beat with an electric mixer until foamy.
7
About 30 seconds.
8
Add the cream of tartar and vanilla to egg whites.
9
Continue beating.
10
While beating, slowly add the sugar 1 teaspoon at a time.
11
This can take 5-7 minutes.
12
Beat until stiff peaks form and mixture is glossy.
13
Slowly add the gelatine and juice mixture, and keep beating until well incorporated.
14
Mix in your food colouring.
15
Scoop into 2 dessert bowls or parfait glasses, and add any toppings.
16
Chill in the refrigerator for 30 min to an hour.
142
kcal
Calories
9
g
Fat
14
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 tablespoons pineapple juice, half an envelope of knox unflavoured gelatin, 2 tablespoons boiling water, 4 tablespoons pasteurized liquid egg-whites, and more.
Yes, Low Fat Marshmallow Mousse falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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