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With its thick, silky consistency and amazing taste, this High-Protein Raspberry & Banana Mousse is an absolute dream! And it’s packed with healthy ingredients for a perfect high protein snack.
This high-protein raspberry & banana mousse is one of those recipes that are so delicious, I don’t even know how I came up with it. But of course, I have to share it with you!
I eat it almost every day, usually with fruit or berries. If I’m really in the mood for a treat, sometimes I’ll use it to top my Cottage Cheese Pancakes. Think pancakes with ice cream and fresh berries. Yummy!
This mousse has a thick, silky consistency, similar to a thick whipped cream. It’s so delicious, but is made without any of the unhealthy ingredients you usually find in anything as good as this.
How to make High-Protein Raspberry & Banana Mousse
Would you believe that this mousse can be ready in less than 5 minutes? Take a look at how easy it is to make!
Step 1: Blend the egg whites and Stevia until the egg whites are firm (1-2 minutes). You should be able to hold the blender upside down without the egg whites falling out.
Step 2: When the egg whites are firm, add the frozen banana and berries. Blend until the consistency is smooth and everything is pink.
Step 3: Serve in a bowl with a few fresh berries.
Tips for making the perfect mousse
The key to this dish is the hard-whipped egg whites. I have no problem whipping them in my blender, but you can also use a hand-mixer to blend the egg whites until stiff peaks form. Then, gently transfer to your blender to avoid deflating them and add in the remaining ingredients.
Since you are adding raw egg whites to the mix, I recommend buying pasteurized eggs to eliminate the risk of salmonella.
If you want to switch up the flavors, you’re welcome to substitute the raspberries for any other berry. However, make sure you don’t skip the frozen banana. It’s what gives the mousse its great ice cream texture.
Are raw eggs whites safe to eat?
How many of us grew up being told not to eat raw cookie dough because it would make us sick?
How many of us did it anyway?
As it turns out, this information was a bit misguided. In fact, the US Department of Agriculture says that it is safe to consume raw eggs as long as they are pasteurized.
So the next time you’re buying egg whites at the store, simply double-check to make sure they’re pasteurized.
Storage
Unfortunately, this mousse is not very easy to store. As it sits, the egg whites will deflate, which will alter the texture.
If you want to make it an hour or two ahead (maybe for a post-workout snack), it will be perfectly safe to eat as long as you store it in the fridge. However, keep in mind that the egg whites will not hold their air for very long, so it will have deflated a bit by then.
Other healthy blender-friendly recipes
Looking for a few more ideas for snacks, desserts, or smoothies that you can whip up in the blender? Check out a few of these favorites I think you’ll love!
For more great low-carb recipes, check out this roundup of 10 low-carb smoothies for diabetics!
When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
High-Protein Raspberry & Banana Mousse
Ingredients
- 2 egg whites, (90 g liquid egg white)
- 1 tablespoon Stevia
- 2 oz. frozen banana
- 1 ¾ oz. frozen raspberry
- Fresh berries, (optional)
Instructions
- Blend the egg whites and Stevia until the egg whites are firm (1-2 minutes). You should be able to hold the blender upside down without the egg whites falling out.
- When the egg whites are firm, add the banana and berries. Blend until the consistency is smooth and everything is pink.
- Serve in a bowl with a few fresh berries.
Beth
I’m not understanding the nutrition/macro breakdown. When I load these ingredients into my fitness pal I get vastly different results. 28g carbs and only 4.5g protein. Am I missing something? Even if I subtract the 4.7g of fiber I’m not really close to your nutritional rating.
Christel Oerum
In this recipe we use pasteurized liquid egg whites. 90 grams/2 servings had 10 grams of protein. We don’t include Stevia in the carb count as it doesn’t impact blood sugars.
Jennifer
Do you have to use banana? I like Bananas, on their own but not in baking or cooking. I find something off-put about the taste of banana flavored foods.
Christel Oerum
I use bananas because I like the taste but also for consistency. But of course, if you don’t like the taste that won’t work for you. I think you might be able to get the same consistency if you replace them with a firm melon or something similar
Karen
I have pure stevia extract (powder). Any idea as to how much I should use? One tablespoon would be outrageous and inedible. Is one TBS of sugar in The raw equivalent to one TBS of regular sugar? If so I can convert the measurement myself.
Christel Oerum
Oh yes, that would be way too much 🙂
I use a 1:1 Stevia in the Raw to sugar conversion
Iris
What can I replace the raspberry with? Or can I just skip it altogether? The only fruit I have on hand are bananas, apples, and oranges/clementines. I am thinking about adding cocoa powder to the mousse ingredients to satisfy my chocolate cravings. Otherwise, this recipe looks delicious
Christel Oerum
You can skip the berries or a good alternative could be to use blackberry
Ntokozo
Can I add gelatine for ahead of time prep to avoid deflation?
Christel Oerum
It’s an interesting idea. I’m not sure how that would work with the eggwhites. You might be more successful using cream of tartar. Please let me know if you do try it out and if it’s successful I’d love to add it to the recipe
Cathy Troutt
Pretty easy to make. Used what I had on hand, strawberries. Liked by all. Used birch sugar. Doesn’t affect sugar sugar as well
Alicia Roark
Just diagnosed this week with prediabetes. Made this tonight! This will be a staple.
Donna
What is stevia
Christel Oerum
You can find more information on Stevia here as well as a complete overview of all the sweeteners I recommend: https://diabetesstrong.com/how-natural-artificial-sweeteners-affect-blood-sugar/
Kylie
I tried this dessert as it looked and sounded appealing…. one tip for other people if you use a nutri bullet it wont whip you egg whites it will cook them.
So use and egg beater and you wont waste half-a-doz eggs 🙂
The final product tasted like red skin icecream – my kids loved it!
Connie Shapiro
can you make this ahead????
Christel Oerum
I wouldn’t recommend making it ahead since the egg whites are what gives the mousse its volume and they will “deflate” over time
Leigh Davies
Can you make it within 2 hours of eating it?
Christel Oerum
You definitely can as long as it’s refrigerated. However, it probably will be somewhat deflated as the egg whites won’t hold the air for long
Cindy
I tried this in my Nutribullet. It did not whip my eggs and I stopped them because I knew it would start getting warm. After beating do you put it in the blender to add the fruit? I’m so disappointed because even though it didn’t turn out it tasted yummy!
Christel Oerum
For egg whites to stiffen up you have to beat them in a clean bowl and then you can add the fruit. If your Nutribullet isn’t powerful enough you can try a regular whisk or an electrical whisk