Raspberry Mousse

Preparation info
  • Makes:


    • Difficulty


Appears in
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

This berry mousse is refreshing and airy, perfect for summer nights. The cookies help give it body; use 4 to 8 cookies, depending upon your taste and how large they are.


  • 1 package (10 ounces) frozen raspberries in “lite” syrup, thawed
  • 4 to 8 shortbread or


  1. In a food processor or blender purée the thawed raspberries with their syrup and the cookies. Transfer the purée to a mixing bowl.
  2. Rinse the fresh berries.
  3. Beat the egg whites until almost stiff, then gradually beat in the sugar and continue to beat until very stiff and glossy. Fold the egg whites into the raspberry purée, then fold the purée into the fr