A delicious low carb and keto mousse made with sweet mascarpone cheese and whipped cream. Topped with roasted strawberries, it’s an easy yet elegant dessert.
Stop the presses! Hold everything! This, right here, right now, is a memorable moment. Take a deep breath, sit up straight and make sure you are paying attention. Because this is big, friends. This is noteworthy. This is historical. This, this lovely, sweet and creamy low carb dessert…this is the first recipe to come out of my new kitchen! We are out of our rental, into the new house, and it’s a sea of boxes. I don’t have a clue where most things are. I’m unpacking things I haven’t seen in 6 months and that I forgot I even owned. It feels a little like an archaeological exploration as I unearth artifacts of a bygone time and place. But the kitchen was priority number one for me and it’s mostly unpacked and nicely organized, although I do often stand bewildered in it, trying to remember where I’ve put everything. Let it be said that I never want to move again. Or at least for another 10 years.
How To Make Mascarpone Mousse
Given the chaos and uncertainty of moving, it’s a wonder I decided to tackle a new recipe so soon. But as I was walking home from the local farmer’s market the other day, arms full of 6 pints of Oregon strawberries, an idea popped into my head and I had to make it immediately. In part because it sounds so good and in part because I didn’t want the strawberries to go before I’d had a chance to execute it. And it worked out so well, I had to bring it to you immediately. I have other recipes ready to go but they are just going to have to wait. This one is a must make!
Have you noticed all the recipes for roasted strawberries lately? It seems to be quite the trend. I have to say, I was a little skeptical because I don’t like cooked strawberries much. I love them raw and fresh but I find that cooking increases their sweetness so much it becomes cloying. But I was also intrigued because roasting brings out the best in some other foods, notably vegetables of the cruciferous variety. So, okay, I was willing to try it. But what to pair it with?
I still had several containers of creamy mascarpone leftover from my Lemony Mascarpone Cauliflower Mac N Cheese. The Wisconsin Milk Marketing Board was not stingy with the gorgeous cheese they sent! I was kicking around the idea of mascarpone ice cream but the concept of a creamy mascarpone mousse just presented itself. When my heart quickened in excitement, I knew I was on the right track. And oh, how perfect a track it was! This stuff is gorgeous! It’s an elegant dessert and it sounds impressive but it’s remarkably easy to make. I think it might be my favourite low carb dessert recipe of late. And you know that’s saying something! Told you this was a memorable moment.
Mascarpone Mousse with Roasted Strawberries
Ingredients
Roasted Strawberries
- 2 cups quartered strawberries
- 2 teaspoon granulated Swerve Sweetener
- ¼ teaspoon vanilla extract
Mascarpone Mousse:
- 8 ounces mascarpone cheese softened
- 4 ounces cream cheese softened
- 6 tablespoon powdered Swerve Sweetener divided
- 1 teaspoon vanilla extract
- 1 cup whipping cream
Instructions
Roasted Strawberries:
- Preheat oven to 375F and lightly grease a medium-sized baking dish (I used coconut oil spray).
- Add berries and sprinkle with sweetener. Add vanilla extract and toss to combine, then spread out over pan.
- Roast 20 to 25 minutes, until soft and tender and much of the juice has released.
Mascarpone Mousse:
- In a large bowl, beat mascarpone, cream cheese, 4 tablespoon sweetener and vanilla together until well combined.
- In another bowl, beat cream with remaining 2 tablespoon sweetener until it holds stiff peaks. Fold whipped cream into mascarpone mixture until combined.
- Pipe or spoon into 6 small dessert cups. Top with roasted berries and serve immediatly.
Notes
AthensFarmGirl says
Just made this. Was outstanding. I only used 3T Swerve in the cheese mixture and it was just sweet enough. Thank you.
Carolyn says
Thank you!
Denise says
I’m pretty sure that this will be served in Heaven! So good!!!!
Carolyn says
Best. Comment. EVER!
gerry speirs says
great flavor from the strawberries!
Jennifer Blake says
Roasted strawberries… wow! Love a great strawberry recipe and this mousse? To die for!
Taylor @ Food Faith Fitness says
Mmmm this sounds SO good!
Jennifer Farley says
Yum, this looks like the perfect strawberry dessert!
Erin @ Dinners, Dishes, and Desserts says
Those roasted strawberries make this extra special!
Karyn says
I just tried to get your recipe for the lemony marscapone Mac and cheese and it isn’t displayed anywhere on that site. Could you give it to me please or tell me where to go to get it? Thank you, Karyn
Myra says
I Think i ruined it by adding mascarpone cream mixture to whipped cream instead of other way around…. ugggggg Any remedy?
Carolyn says
Did it curdle? If you have a little xanthan gum that might work. Beating in some cream cheese might help too.
Adam Murray says
Fabulous idea. I got a question about serving it immediately, particularly after you said in one of your comments it keeps well. But my question is about the strawberries. Are you recommending it be served immediately because the roasted strawberries are still warm from the oven? That sounds appealing.
Also the recipe has prompted me to do something similar with peaches or cherries in brandy. The brandy’s optional but I think roasting the peaches or cherries could really help their sweetness. And pecans are in the mix there, somewhere. Probably a sprinkling on top.
Carolyn says
Yes, the mousse is chilled but the strawberries are warm, which is lovely!
Lynn Price says
Oh good heavens, this is incredible! My hubs, who is very anti-ketogenic tasting anything said this was as good as any he’s ever had. In fact, this tastes exactly like the full-calorie cheesecake filling, so I plan to make little keto tart holders and pipe this lushiness into them, and chill. A-maz-ing!
Carolyn says
I love it when we win over the non low carbers!
Gisela says
Delicious! I just made it and everyone had seconds. Thank you!
Elizabeth Burt says
Thank you for all your dedication and hard work. I share your posts on my FB page for friends and family. I was wondering if whipped coconut milk would work instead of the whipping cream for my lactose intolerant family members. The cheese is fine for them so no worries there. Thank you again for all you do.
Carolyn says
Whipped coconut “cream” (the creamy part of the can of milk) should work. Make sure it’s VERY cold and chilled when whipping and adding to the mousse because it’s not nearly as stable as whipped cream.
Erin says
How would it taste if I left out the sweetener?
Carolyn says
Probably not very sweet but might be interesting.
Susan L. says
Wow!, this is good… at first I thought it was just going to taste like other “no bake cheesecakes” , but was pleasantly surprised it had a much different taste and was very light…. I just cut up some fresh strawberries to go on top…. it was the perfect ending to my night. Thank you for this recipe, I’ve made so many of your desserts and they always come out perfect and delicious.
Debbie Jennings says
JUst made…..OMG! Fabulous! Thank you so much for another “keeper”
EmmyLou Wassink says
Can I use just fresh strawberries, not roasted? Will this effect the taste?
Carolyn says
It will be a different taste but still very good!
Carolyn Stephen says
Second time making these ,they are wonderful!!!
Pam says
Will it be okay to use regular sugar or powdered sugar? Maybe turbinado? This sounds too delicious to pass up!
Carolyn says
Powdered sugar would work.
Pam says
I used the powdered sugar and it came out grainy … not smooth. I have used mascarpone in the past and my desserts always came out smooth and creamy. I wonder if the culprit was the powdered sugar? I’ll have to try it again using the sweetener listed.
Kapu says
Made this yesterday and loved it! Didn’t have strawberries but sprinkled nuts and dark choc chips. It was is winner!