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Fresh Fruit Mousse Recipes - Nonfat & Sugar-free

Updated on March 8, 2011

Quick Orange Mousse


  • 2/3 cup hot water
  • 2 envelopes unflavored gelatin
  • ½ cup splenda no-calorie sweetener
  • 1 can orange juice concentrate
  • 2 Tbsp fat free yogurt
  • ½ tsp vanilla
  • 2 cups ice cubes


Set out orange juice concentrate ahead of time. Add hot water and gelatin mix to blender and mix on high 30 seconds. Add splenda and pulse an additional 5 seconds. Next, add partially defrosted orange juice concentrate, yogurt, vanilla, and ice cubes. Blend on high about 25 seconds, or until the ice is crushed and evenly distributed throughout mixture. Pour into parfait glasses or serving dishes and chill.

Frozen Lemon Mousse


  • 8 egg whites, divided
  • ½ cup fresh lemon juice
  • 1 cup splenda no-calorie sweetener, divided
  • 1 ½ Tbsp grated lemon zest
  • 1/8 tsp cream of tartar
  • 1/8 tsp salt
  • 1 cup evaporated skim milk
  • ½ cup fat-free plain yogurt


Combine 4 egg whites with fresh lemon juice, 1/4 cup splenda, and lemon zest. Let stand at room temperature. Meanwhile, beat remaining egg whites until foamy. Add cream of tartar and salt, and beat until soft peaks form. Gradually add remaining 3/4 cup splenda, beating constantly until stiff and glossy. Beat evaporated milk and yogurt in separate bowl, then fold carefully into lemon juice mixture, alternating with cream of tartar mixture. Gently spoon into freezer-safe container or baking pan, cover with tinfoil, and freeze overnight. Let mousse soften in refrigerator 30-45 minutes prior to serving.

Frozen Mango Mousse


  • 1 large extra-ripe mango
  • 1 ½ cups skim milk, divided
  • 2 Tbsp splenda no-calorie sweetener
  • juice of 1 lime


Peel mango and cut into 1-inch pieces. Arrange on baking sheet so no pieces touch. Meanwhile, pour 1 1/4 cups milk into shallow pan. Freeze milk and mango overnight. When ready to serve, break frozen milk into chunks and spoon into food processor or blender. Add remaining milk, splenda, lime juice, and mango, and blend well until smooth, stopping periodically to scrape sides of processor as needed. Spoon into clear ramekins or goblets and serve immediately.

Minted Melon Mousse


  • 8 oz flesh of ripe cantaloupe, honeydew, or other sweet melon
  • juice of ½ lemon
  • 2 tsp chopped fresh mint
  • pinch of salt
  • 1/4 tsp unflavored gelatin
  • 3/4 cup fat-free small-curd cottage cheese


Puree melon in food processor or blender until smooth, transfer to small bowl and stir in lemon juice, mint, and salt. Press melon mixture through a fine sieve to strain. Let melon mixture stand at room temperature. Transfer puree to small saucepan. Sprinkle with gelatin powder and let stir over low heat until dissolved. Refrigerate until cooled and slightly thickened, about 15 minutes. Meanwhile, add cottage cheese to processor and pulse until smooth and stiff. Stir in 1/4 of melon puree, then fold in the remainder. Cover and refrigerate overnight. Gently fold once more prior to serving.


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