The Low-Calorie Raspberry Marshmallows are so satisfying, luscious, and decadent – I promise you’d NEVER tell that with just 10 calories a piece they are NATURALLY low in sugar, high in protein, and actually great for your health! Plus, they are just so ridiculously easy to make – once you learn the simple technique behind making them you’ll be able to whip up a batch any time when a need for a treat strikes you!
…Which can come especially handy when that need strikes you late at night when all your work is done, the house is finally quiet, you HAVE to relax and… you CRAVE that sweet satisfaction WITHOUT yet having to worry about going to bed filled with junk and consequently waking up to a alarmingly higher number on your scale! 🙂
THE SECRETS BEHIND THE EASY HEALTHY RASPBERRY MARSHMALLOWS
#1. The secret behind high-protein and lower-sugar content.
It’s Simple! Just as in the Healthy Blueberry Zephyr, and all other Healthy Marshmallows recipes these marshmallows aren’t JUST sugar and gelatin (like in a classic marshmallow recipe!). With egg whites being the main ingredient these marshmallows are somewhat like meringue in a form of a candy! High in protein, fat-free and nutritious I full-heartedly believe that egg whites are being under-utilized in dessert-making! 🙂
#2. The secret behind nutritional values.
Well, since these Healthy Raspberry Marshmallows are NOT all-sugar (or even if you use sugar-substitute as in many sugar-free keto-friendly marshmallows recipes I found on the web), they can be considered more than just a candy! As candy-like and decadent as they are – they can be actually considered a high-protein, vitamin rich meal!
#3. The secret behind the easiness.
OK, well – this one is something that deserves a special note. Because not only making them does not involve making a sugar syrup and all of that usual ordeal that you’d go through if you’re making regular marshmallows. (The process is basically somewhat like making meringue cookies!)
The raspberry part. How do you make ANYTHING raspberry without ending up with a dessert filled with the little seeds or without having to go through the whole fine-mesh straining thing?
And here’s your last secret! The raspberry powder! Yay! No, but seriously! It’s genius! All you need is to add the powder to your meringue and not only you’ll painlessly be adding this wonderful raspberry taste and scent! You’ll also be adding even more nutrients and beauty-boosting antioxidants as well!
Let me just tell you: I LOVE my fruit powders! 🙂 And I hope once you discover them – you’ll love them too! Oh, and you can also use the fruit powder to sprinkle some on your desserts (be it marshmallows, or any other treat!) I didn’t do it with these because I didn’t think about it when I was taking these photos… But I just sprinkle some powder on top of my latte this morning! And it was YUM! 🙂 Oh, and finally – the Healthy Raspberry Marshmallows, just like the Healthy Blueberry Zephyr, Healthy High Protein Marshmallows and Healthy Marshmallow Dessert use gelatin – as a stabilizing agent. But gelatin doesn’t just do that! With the beauty benefits that collagen provides – you won’t JUST be indulging on a light satisfying dessert! You’re also nourishing your glow! I mean… how cool is that? …Just a little something to make you feel even better about that late night feast! 🙂
These Healthy Low-Calorie Raspberry Marshmallows are just as delicious as the traditional sugary treat, only they are naturally low-sugar, high in protein and antioxidants, and so guiltless - you can eat the whole batch at night and feel good about it! Just 10 calories a serving!
Line an 8x8 in (20x20 cm) pan with parchment paper. Set aside.
Dissolve the gelatin in 3-4 tbsp cold water. Set aside.
In a pot dissolve the agar in 1/4 cup water. Add the vanilla extract. Heat the agar mixture over a medium flame and bring it to boil. Boil for 2-3 minutes, stirring constantly. Add the gelatin and stir until the gelatin is completely dissolved and liquified. Cover the pot and set it aside. Attn: do NOT let it cool down completely! It's best to go on to the next step right away. This way as you whip your meringue the agar mixture will cool slightly but not too much because otherwise it'll harden before it does it job of turning the meringue into marshmallows!
Whip the egg whites with the cream of tartar until the soft peaks form. Add the sugar and the raspberry powder and whip until stiff and glossy.
With the mixer still whipping the meringue begin pouring the agar mixture into the meringue. Whip for another 2-3 minutes until everything is completely incorporated.
Working fast pour the marshmallow mixture into your lined pan.
Refrigerate for at least 8 hours, or overnight, until firm and no longer sticky. Use a sharp chef's knife to cut into squares. Enjoy!
*Fructose sugar is much sweeter than the regular sugar. If you have a sweet tooth and are using the regular sugar - just use 6-8 tbsp instead of 4.
**Agar sets at around 104F and you can't melt it once it did. Make sure to pour the agar mixture into the meringue before it reaches 100F (basically while it's still warm to touch). BUT: you don't really NEED to use agar to set the Marshmallows! It gives them that nice stringy texture if you use it alongside gelatin. But if you don't have agar OR DON'T WANT TO MESS with cooking it and keeping it at the right temperature - just skip it; use 1 tbsp of gelatin in place of agar and if you want the recipe to be done even faster - just put the water and gelatin mixture in the microwave and cook for about 1 minute until it melts!