Need a quick low carb dessert? This sugar free mascarpone cheese mousse is made in under a minute using only three ingredients! Perfect served with berries!
Are you looking for a quick and easy recipe to show your patriot colors this Fourth of July? Look no further!
This mascarpone cheese mouse with blueberries and strawberries is a snap to make. Any low carb berries can be used with this mascarpone mousse that whips up in less than a minute with only 3 ingredients.
You can make this easy dessert in one big serving dish or divided among individual cups. I’ve even seen strawberries stuffed with mascarpone mousse.
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Those would make great finger foods. And, you could top them off with a blueberry to display the patriotic red, white and blue colors at your Fourth of July celebration!
I decided to chop the strawberries up so that I could fit them in small shot glasses. Have you made any shot glass desserts? They are a great way to control portions.
I have these cute two and a half ounce shot glasses with tasting spoons to make mini size desserts. You can also buy smaller disposable shooter glasses and disposable tasting spoonsto go along with them. If you are making mini parfaits for a large party or celebration, the disposable cups and spoons are the way to go!
You only need five ingredients to make this into a spectacular looking red, white, and blue dessert. I used one eight ounce tub of mascarpone cheese, a cup of organic whipping cream, less than a teaspoon of vanilla flavored stevia, a pint of blueberries, and a pint of strawberries.
The mousse comes together in less than a minute. All you have to do is pour three simple ingredients into the mixing bowl and whip on high speed until stiff peaks form. It instantly turns into a firm whipped cream thanks to the mascarpone cheese.
I’ve seen some people add cream cheese to their mascarpone cheese mousse, but I prefer using only mascarpone. Cream cheese has more carbs than mascarpone cheese which is why I’d rather leave it out. Mascarpone does tend to be more expensive than cream cheese and is harder to find in the stores. Otherwise, I’d probably buy it more often.
The shooter glasses I have are tall and narrow so the strawberries had to be cut in order to get them in. I actually used an egg slicer to evenly slice the strawberries first then made a few additional cross cuts.
The mascarpone cheese mousse had to be piped into the narrow glasses next. Then I topped off with a layer of blueberries. If you can get the smaller wild blueberries, they would work much better in these narrow glasses. I do know a few spots locally where wild blueberries grow, but finding them fresh in the stores is nearly impossible.
I also made a few of these red, white, and blue colored desserts in larger serving cups. A normal serving size would fill up a four ounce cup so the shooters are like half size mini desserts.
Of course, putting the whole thing in one big bowl works as well! You could even double the recipe, add cut up low carb pound cake, and layer in a big trifle bowl.
Low Carb Mascarpone Cheese Mousse
Mascarpone Cheese Mousse and Berries
- 8 ounces mascarpone cheese
- 1 cup whipping cream
- 3/4 teaspoon vanilla stevia drops
- 1 pint Berries I used 1/2 blueberries and 1/2 strawberries
Whip together mascarpone, cream, and sweetener in large mixing bowl with electric mixer until stiff peaks form.
Pipe into individual cups and layer with berries.
Recipe NotesMakes 12 servings
Nutrition per serving without berries: 153 calories, 15.8g fat, 38mg sodium, 0.9g carb, 1.7g protein
Nutrition per serving with berries: 165 calories, 15.9g fat, 38mg sodium, 3.8g carb, 0.6g fiber, 3.2g net carb, 1.9g protein