Servings: 8 servings
Calories: 220kcal
Ingredients
- 1/2 cup strained passion fruit juice (from about 6 fruits or frozen unsweetened pulp)
- 1 envelope (2 1/4 teaspoons) unflavored gelatin
- 3 tablespoons cold water
- 4 ounces cream cheese softened
- 1/3 cup allulose
- 1 1/2 cups heavy cream cold
- Pulp and seeds of 1 passion fruit for topping
Instructions
- Sprinkle the gelatin over the cold water and let it bloom for 5 minutes. Warm gently in the microwave for 10 to 15 seconds, or over low heat, until fully dissolved.
- Beat the cream cheese and allulose until smooth. Beat in the passion fruit juice a little at a time, then the dissolved gelatin.
- In a separate cold bowl, whip the cream to soft peaks.
- Fold the whipped cream into the passion fruit mixture in two additions until no streaks remain.
- Spoon into 8 small glasses or a serving dish. Chill for at least 3 hours, until set.
- Just before serving, spoon a little fresh passion fruit pulp and seeds over the top.
Notes
Add the passion fruit juice slowly so the cream cheese mixture stays smooth. Be sure the gelatin is warm and liquid, but not hot, when you add it, or it can form strings.
Chef's Tip: Frozen unsweetened passion fruit pulp, sold in many Latin and Brazilian grocery stores, works perfectly. Check the label and avoid sweetened pulp.
Keto Swap: The classic mousse depends on a can of sweetened condensed milk. Cream cheese, allulose and gelatin give the same creamy, firm set without sugar. Passion fruit is kept to small amounts to control carbs.
Success Tip: Serve in small clear glasses so the bright yellow mousse and black seeds show. It is an easy make-ahead dessert for guests.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 220kcal | Protein: 3g | Fat: 21g | Fiber: 0.4g
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