Blackberry Mousse

I recently went out to dinner at a lovely french restaurant and the whole meal was fantastic but my favourite part was dessert. I had the milk chocolate mousse, it was light, fluffy, creamy and delicious. I'm sure it was not low carb but it inspired me to create my own low carb version. I decided to make this berry flavoured one since it is summer now and the local berries are available. Blackberries are my favourite but this recipe would work with any berry or a mixture if you like.

Ingredients:

• 1 cup washed and sliced blackberries
• 1/4 cup water
• 2 teaspoons un-flavoured gelatin
• 1/2 cup Splenda
• 1 teaspoon liquid Stevia
• 1 tablespoon lemon juice
• 1/2 teaspoon vanilla
• Pinch of sea salt
• 1 cup heavy whipping cream

Directions:
Sprinkle the gelatin over a few tablespoons of warm water in a small bowl, and set aside to soften.

Place the blackberries, lemon juice, and salt in a saucepan over medium low heat, and add the splenda and water and cook, breaking up with your spatula. Stir around the pan gently until the sweetener has dissolved. Simmer for 10 minutes, or until the blackberries have slightly thickened. Add the gelatin to the pan, and stir until it is completely melted.

Let cool to room temperature and then puree in a blender (I used my Magic Bullet).

Whip the heavy cream to stiff peaks with a hand mixer, and beat in vanilla and stevia. Once the blackberries are cooled, carefully fold the whipped cream into the fruit puree. Pipe mixture into serving bowls, and chill for at least an hour.

 ~6.2g net carbs per 1/5th of  recipe