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.
This recipe is for one serving of raspberry & banana mousse.The key to this dish is hard-whipping the egg whites. If your blender isn't powerful enough, you can use a hand-mixer until stiff peaks form and then transfer the egg whites to the blender.You are welcome to substitute other berries to change up the flavor. However, do not omit the banana. It's what gives the mousse its great ice cream texture.Be sure to buy pasteurized eggs to eliminate the risk of salmonella.The whipped egg whites will not hold their air for very long, so I do not recommend making this dish ahead of time. The longer it sits, the more it will deflate.