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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.
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
- 2 egg whites, (90 g liquid egg white)
- 1 tablespoon Stevia
- 2 oz. frozen banana
- 1 ¾ oz. frozen raspberry
- Fresh berries, (optional)
- 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.