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.
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
Ingredients
- 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
Instructions
- Whip together mascarpone, cream, and sweetener in large mixing bowl with electric mixer until well combined.
- Pipe into individual cups and layer with berries.
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Notes
Nutrition
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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Suzette says
I made this for 4th of July and it was a hit! I added 1/2 tsp. of the stevia drops to begin with because I was afraid of adding too much and it was the perfect amount. I had the same issue as Kathi Reed because the recipe does state to whip until stiff peaks form. This might be necessary if starting out with room temperature mascarpone but if not, you only want to whip until the ingredients are combined. Luckily, I noticed it in time before it had turned to butter…..WHEW!! I had strawberries macerating in fresh-squeezed lemon juice and used those for the bottom layer, then the mascarpone mixture, and topped it with fresh blueberries. I divided everything into 12 4-ounce mason jars. It was the perfect amount and just right for single-serving sizes. I will definitely make this again. Thank you!!
Lisa says
Thanks for sharing your experience. I fixed the error in the recipe where it states to whip to stiff peaks as I just make sure it’s well combined.
Kathi Reed says
Love this recipe! I did have trouble whipping the mascarpone and whipping cream to stiff peaks. It looked like it was starting to turn to butter rather than forming peaks. I did whip the mascarpone slightly first. It certainly didn’t affect the taste, but the consistency looked almost as if it had curdled. Suggestions appreciated.
Lisa says
You just need to whip until creamy, not stiff peaks.
Suzette says
I had this same issue. The recipe does state to whip until stiff peaks form. Luckily, I noticed and stopped the mixer before it did turn into butter!
Lisa says
Fixed!
Michael Fox says
This is an amazing recipe!! My wife and I recently removed as many carbs as possible from our diet but we love our desserts, this is a great replacement. I made this again tonight but added lemon zest and juice from half a lemon.
Lisa says
Lemon flavor is a great add!
Penni Fischer says
Thanks so much for sharing- this was a huge hit!
Lisa says
Yay! 🙂
Ioana says
I am a huge fan of mascarpone cheese. This recipe looks simple enough for me to try!
ellen says
Too thick. Whipped cream would have sufficed.
Gabby says
Wonderful Desert! Easy and tasty.
Rebecca Reck says
Dear Lisa,
I love this recipe so much that I featured it on my blog.
I’ve titled the post “The Best Real Food Recipes for Your Summer Grill Party.”
Here’s the link: http://motherslittlehelpers.net/the-best-real-food-recipes-for-your-summer-grill-party
Of course, I would love it if you’d share it!
Thank you for your lovely creation. I hope you have a fantastic day!
Sincerely,
Rebecca Reck
Lisa says
Thanks Rebecca! I’ll give it a few shares.
Marie Forsberg says
I am trying to point this for smart points. Is there any sugar or sat fat fat percentage? This sounds delicious and 4 smart points according to the information given but I know the sugar could raise a point or two. Thanks for posting.
Lisa says
Updated the nutritional data to give you a better idea. With the berries, the counts do go up.
Connie says
This looks fabulous. Can I use raw honey instead of sugar or stevia?
Lisa says
Honey is fine if that’s what you prefer.
Sandy says
I made this, and while my low carb family raved, I wasn’t a fan. I think that’s because for me the sweeter the better. If I were to switch to cream cheese – would it be the same amount? What about 1 container marscapone and one cream cheese as a happy medium?
Lisa says
Cream cheese can be used in the same amount as the mascarpone.
Barbara B says
A delicious and easy dessert ! Loved it !
Lisa says
So glad you liked this simple treat!
rbi says
Can you make the Mascarpone Cheese Mousse in advance and leave it in the fridge until you’re ready to serve with berries ?
Lisa says
Yes. This mousse is good in the fridge for like a week! You’ll just want to cover the top so it doesn’t harden.
Angela says
I made this last night and I may have put too much of the Stevia drops because it had a bitter after-taste. I topped the servings with toasted almonds and drizzled with sugar-free raspberry syrup. This camouflaged the bitterness a lot. I was wondering if I could substitute Swerve for the Stevia drops and if so, how much Swerve would I use? I want to thank you for all of your wonderful recipes. I am new to low carb dieting and before I found your website, my desserts consisted of either nuts or pork rinds. Your recipes rock!
Lisa says
Thanks! You do have to be careful with stevia drops as they are so concentrated. To replace with Swerve, use about 1/3 cup and add a bit of vanilla extract.
Lisa says
This looks so good, that I can’t wait to make it. One thing, though, I would rather use sugar than a substitute. How much sugar would you suggest using? Thank you!
Lisa says
I’d say about 6 tablespoons sugar and a little vanilla extract to replace the vanilla stevia.
Vicky says
These are so simple I can definitely make lots of them for our 4th of July BBQ! Thanks for the idea!
Lisa says
You’re welcome!
Nicole Thomas says
Just beautiful! Elegant! Thank you very much!!! Happy almost fourth of July
Lisa says
Thanks Nicole! Enjoy the holiday weekend!