Hi, friends! Valentine’s Day is around the corner and I just had to come up with Valentine’s Day Dessert! And since I always want to have it all (i.e. have the cake and literally eat it!) that dessert had to be guiltless, yet scrumptious, beautiful and delicious! 🙂
But seriously, though! You HAVE to have a dessert on Valentine’s Day! (And I just can’t help to say this: even if you aren’t spending it with someone “special”, I firmly BELIEVE that Valentine’s Day isn’t only about “that” type of love! It’s about LOVE in general! And that involves self-love (just as the love for your friends and all the other fellow-human beings). And so – have a beautiful yet guiltless treat, no matter who are you having it with! 🙂
The Strawberry Mousse Cake
…Or two individual cakes in my case because… well, it’s Valentine’s Day! It is no-bake, and really easy to make. It’s pink (because well, it’s Valentine’s Day! 🙂 ), with the chocolate bottom and strawberry mousse because, well… you know why! 🙂 )
Finally, the secret to making it guiltless is simple: the fat-free yogurt, strawberry and egg whites are naturally low-calorie foods! Whipped to perfection and set with the gelatin they create this silky and beautiful mousse layer that is just so pleasant to dig into!
Strawberry Mousse Cake is low-calorie, fat-free, all natural and easy to make! It's ascrumptious, yet completely guiltless dessert, perfect for Valentine's Day!
- 2 eggs
- 2 tbsp flour
- 2 tbsp cocoa powder
- 1/2 tsp baking powder
- 2 tbsp fructose sugar
To make the crusts preheat the oven to 350F. Whisk all the dry crust ingredients together. Whip the eggs until they are foamy and stir in the dry mixture.
Distribute the dough between two small springform plates (mine are 3'' in diameter) or pour it all into one medium size plate (6'' in diameter). Bake for about 15 minutes or until the dough is no longer wet. Set aside to cool down completely.
To make the mousse puree the strawberries and mix them with agar powder. Bring to boil constantly stirring and boil for 2-3 minutes.
Stir the gelatin powder into 2 tbsp of water. Add to the boiling strawberry mixture and turn off the heat. Stir well until gelatin is melted in. Set aside to cool down.
While the strawberry mixture is cooling down (don't let it stand too long, you don't want it to set!) whip the egg whites with he fructose sugar until stiff peaks form.
Pour the strawberry mixture into the meringue and whip for about 1 minute just until everything is whipped together. Stir in the yogurt.
Immediately pour the mousse over the crusts, gently pressing it down to avoid air bubbles.
Put the cakes in the fridge for the mousse to set and harden, for at least 2 hours or overnight.
Decorate the cakes with some crushed freeze-dried strawberries and enjoy!
*agar-agar gives the mousse more body and texture, but you can omit it if you don't have it handy. In this case just use an extra 1 tsp of gelatin instead.