Strawberry mousse

When it gets to strawberry season, I sometimes want to make something other than a strawberry tart. So how about this deliciously airy and fresh low-carb strawberry cheesecake mousse?

Preparation time

10 min preparation


5 portions, 100g each




For 5 portions, 100g each
  • 200 g strawberries without their tops
  • 100 g (light) cream cheese e.g. Philadelphia
  • 50 g Zùsto
  • 150 ml full cream
  • extra strawberries for finishing


  • Blender of food processor
  • 2 mixing bowls
  • 6 glasses or jars to for serving the mousse

Preparation method

  1. Wash the strawberries and pat them dry using some kitchen paper (or a clean tea towel). Remove the tops and puree them in a blender or food processor.
  2. Take a mixing bowl and put the cream cheese and the Zùsto in it. Mix until the 2 ingredients are fully combined.
  3. In another mixing bowl, beat the cream until it become whipped cream.
  4. Now add the cream cheese to the cream and mix very briefly (on a low setting) until you have a smooth mixture.
  5. Add in the pureed strawberries and mix again very briefly until you have a red and creamy mixture. Divide the mousse between the jars and finish them with a few pieces of strawberry.
  6. It’s best to leave them in the fridge for a few hours before serving.

Nutritional values

trawberry mousse Per 100 g portion
Energy (in kcal) 147 kcal
Fat (g) 12.1 g
Of which saturates 8.4 g
Of which unsaturates 3.7 g
Carbohydrates (g) 4 g
Fibre (g) 2.4 g
Protein (g) 2.5 g