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Light, fruity dessert, airy texture
In season: Spring · Summer
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Raspberry Mousse (120 g) has 204 calories. That works out to 170 calories per 100 g. It contains 28.8 g of carbs, 3.1 g of protein, 8.6 g of fat and 2.5 g of fiber. Its 14.4 mg of Vitamin C covers 16% of the Daily Value. Its glycemic index is 38 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 120 g
204
KCAL / 120G
Carbs
28.8g
· 10% DV
Protein
3.1g
· 6% DV
Fat
8.6g
· 11% DV
Fiber
2.5g
· 9% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 56% · Protein 6% · Fat 38%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 204 kcal | |
| Total fat | 8.6 g | 11% |
| Saturated fat | 4.92 g | 25% |
| Trans fat | 0.02 g | |
| Sodium | 38 mg | 2% |
| Total carbohydrate | 28.8 g | 10% |
| Fiber | 2.5 g | 9% |
| Protein | 3.1 g | 6% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 120 g | 204 kcal |
| 1 piece (small) | 60 g | 102 kcal |
| 1 cup (small) | 80 g | 136 kcal |
| 1 serving (medium) | 90 g | 153 kcal |
| 100 g | 100 g | 170 kcal |
| 1 piece (medium) | 100 g | 170 kcal |
| 1 piece (large) | 150 g | 255 kcal |
| 1 cup (large) | 180 g | 306 kcal |
| 1 serving (double) | 180 g | 306 kcal |
Calculated from 170 calories per 100 g.
Raspberry mousse is made by folding raspberry purée into whipped cream and, in some recipes, an egg-based mixture. Strain the purée first for a smooth texture, fold it in gently, then chill the mousse until set.
Yes, frozen raspberries work well in raspberry mousse. Thaw them completely and drain excess liquid before puréeing; extra water can make the mousse loose and dilute its fruity flavour.
For seedless raspberry mousse, press the crushed raspberries through a fine-mesh sieve before mixing the purée into the cream. This removes the tiny seeds without changing the mousse’s raspberry flavour.
Raspberry mousse is often runny when the fruit purée contains too much liquid, the cream was not whipped enough, or the dessert was not chilled long enough. Drain thawed berries and chill the finished mousse before serving.
Yes, raspberry mousse can be made without gelatin. Whipped cream and other aerated ingredients give it its light texture, but a gelatin-free version may be softer and is best served in individual cups.
Some raspberry mousse recipes use raw eggs, while others are egg-free. If you want to avoid raw eggs, choose an egg-free recipe or use pasteurized eggs in a recipe that calls for them.
Keep raspberry mousse covered in the refrigerator and eat it within two days. If the recipe contains raw eggs, serve it promptly and do not leave it sitting at room temperature.
Yes, raspberry mousse can be frozen, though thawing may make its airy texture less smooth. Freeze it in individual portions and thaw them slowly in the refrigerator before serving.
Fresh raspberries, dark chocolate shavings, or a crisp biscuit pair well with raspberry mousse. Their textures and flavours complement the mousse’s soft, fruity character without overpowering it.
Raspberry mousse is aerated and light, while raspberry pudding is usually cooked until thick and has a denser, custard-like texture. Mousse is generally chilled to set and served cold.
Vitamins
Vitamin C
14.4mg · 16% DV
B5
0.36mg · 7% DV
Biotin
1.8µg · 6% DV
B12
0.14µg · 6% DV
Minerals
Manganese
0.24mg · 10% DV
Copper
0.07mg · 8% DV
Phosphorus
55mg · 8% DV
Calcium
46mg · 5% DV
Potassium ⭐
132mg · 4% DV
Sodium
38mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 204 calories in 1 cup (medium) (120 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Raspberry Mousse is a chilled dessert in the French mousse tradition, made by folding raspberry purée into a light base, often with cream and whipped egg whites; recipes may also use gelatine to help it set. Some versions include small pieces of fruit, while others are smooth throughout.
Its airy texture balances a sweet-tart berry flavour, and it is usually served in cups or glasses after a meal, sometimes topped with fresh raspberries. It also works well as a make-ahead dessert for gatherings. It is relatively low in protein and gets much of its energy from carbohydrates, so pair a modest portion with fresh fruit if you want a lighter finish.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
4.92g
MONOUNSATURATED
2.52g
POLYUNSATURATED
0.36g
Omega 6:3 ratio 2.2:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.