RASPBERRY MOUSSE, SWEETENED WITHOUT SUGAR
3 egg whites
1/4 tsp cream of tartar
1 cup (250 ml) Xylitol
1 1/2 cups fresh raspberries
1. Whisk the egg whites with the cream of tartar in a mixer until soft peaks form. Gradually add the xylitol, whisking constantly until very firm peaks, about 6 minutes.
2. Stir in 1 1/2 cups of raspberries and continue whisking for 1 minute. Refrigerate.
3. When ready to serve, divide the foam into 6 cups. Garnish with a mint leaf and serve with biscottis.
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