Berry Cream Mousse


Berry Cream Mousse

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Makes servings


1 1/4 cups heavy cream

1/2 cup XyloSweet® xylitol granules ( or a local health food store)

1 pint strawberries, raspberries or blueberries

1 package cream cheese (room temperature)

1 envelope unflavored gelatin (or equivalent agar-agar)


Fresh berries

Rich-tasting and luscious as cheesecake, but easier to make and “sugar-free.”


Dissolve the gelatin in a small amount of cold water (1 or 2 tablespoons).

Pour heavy cream and xylitol into a thick-bottomed saucepan and simmer under low heat until the XyloSweet® is dissolved.

Mix the dissolved gelatin into the cream/XyloSweet® mixture – stir well to ensure that there are no lumps or undissolved gelatin in the mixture and remove from heat. Let cool slightly.

Puree the berries in a food processor or blender. Stir the fruit purée and cream cheese into the heavy cream mixture and whip to the consistency of thickened cream.

Pour into 6 ramekins 1/2 full. Serve garnished with fresh berries.