Low-fat Strawberry Banana Mousse

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Are you ready to meet your new favorite dessert? I know, sounds a little cocky, but trust me, I don’t mean it that way. I just mean…after one bite, you’ll literally fall to the ground and scream of pure joy. Not only because of the taste, but because of the basically non-existent calories and fat too (as in, less than 1 gram of fat per ramekin).This low-fat strawberry banana mousse is the perfect light dessert for any day, any season, any person! Trust me.

Low fat strawberry banana mousse

It’s life-changing, for me at least. So fluffy, so light and airy yet so FULL of incredible strawberry and banana flavor. It tastes like my favorite smoothie, but in a portable dessert form.

Mini mousse

As  much as I love mousse, I don’t make it a whole lot. Usually because it requires a whole bunch of ingredients that I never seem to have on hand, like evaporated milk or pudding mix. Luckily, this recipe calls for none of that! Just some 2% Chobani (I’m an addict), fat-free whipped topping, sugar and fruit! I’m not pulling your legs friends, that’s all that is in these little ramekins of looooovvve (said in my Barry White voice).

Strawberry banana mousse

With Valentine’s Day coming up, don’t you think these pretty pink desserts would make the perfect end to your romantic meal at home? Plus, they are SO light and airy, they won’t fill you up or weigh you down when you’re getting jiggy with it. (Or, when you’re taking a bottle of wine to the face while watching a Bridget Jones movie).

Low-fat Strawberry Banana Mousse

Low fat mousse cups

CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE!

Serves about 5. Recipe slight adapted from Cooking Light.
Prep time: >10 minutes
Freeze time: 4+ hours

Ingredients:

  • 1 cup strawberries, quartered
  • 1 cup sliced banana (About 1 large banana)
  • 3 tablespoons white sugar
  • 1/2 cup 2% Chobani plain Greek yogurt
  • 1 1/2 cups fat-free whipped topping (thawed)

Directions: 

  1. Place the strawberries, the bananan and the sugar into a food processor. Pulse on low until mixture is pureed. Pour into a chilled mixing bowl (preferably a metal one).
  2. Add Greek yogurt and whip using a whisk until yogurt is fully incorporated  Using a spatula, fold in the whipped topping (not stir) until completely mixed in.
  3. Pour mixture into 5 ramekins. Place on a cookie sheet and freeze for 4 hours, or until set. Remove from freezer and chill in the refrigerator for another hour, or until defrosted. Serve immediately!

Nutritional information per ramekin:

Calories: 101.6
Fat: >1 gram
Carbohydrates: 19.8 grams
Fiber: 1.2 grams
Protein: 2.8 grams
Weight Watchers Points:  2

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Comments

  1. Posted by Amanda on
    Tuesday, January 15th, 2013
    Such a beautiful recipe... I love how low fat you made it!!
    • Posted by claire on
      Tuesday, January 15th, 2013
      Thank you Amanda!
  2. Posted by Dixya Bhattarai on
    Tuesday, January 15th, 2013
    this is just perfect for everyday dessert :)
    • Posted by claire on
      Tuesday, January 15th, 2013
      I know right? So easy!
  3. Posted by Christina on
    Tuesday, January 15th, 2013
    This looks incredible. I would have to sub out the greek yogurt, maybe with whipped coconut milk? I'll try it and let you know :)
    • Posted by claire on
      Tuesday, January 15th, 2013
      Oh please do!
  4. Posted by domesticfits on
    Tuesday, January 15th, 2013
    101 calories?! I think you need to win a Skinny Cooking Oscar. They totally exist.
    • Posted by claire on
      Tuesday, January 15th, 2013
      "I'd like to thank all of you, the people..."
  5. Tuesday, January 15th, 2013
    Oh my goodness - I could have at least 2 bowls of this!
  6. Posted by a farmer in the dell on
    Tuesday, January 15th, 2013
    well, if it's life changing than I better get on board!
    • Posted by claire on
      Thursday, January 17th, 2013
      HAHAHA!
  7. Posted by Baking Serendipity on
    Tuesday, January 15th, 2013
    There hasn't been enough strawberry/banana happening in my world lately. I love this!
  8. Posted by Stephanie @ Eat. Drink. Love. on
    Wednesday, January 16th, 2013
    This is my kind of light treat! Pinning!
  9. Posted by Marie @ Not Enough Cinnamon on
    Wednesday, January 16th, 2013
    Strawberry and banana are my favorite fruits! This mousse is going straight on my must-try list. And your pictures are beautiful Claire, as always!
    • Posted by claire on
      Thursday, January 17th, 2013
      Awwww thank you!!!!
  10. Posted by Savory Simple on
    Wednesday, January 16th, 2013
    I wouldn't think you could get a mousse consistency from yogurt! Very impressive!
  11. Posted by Chobani on
    Wednesday, January 16th, 2013
    This looks wonderful! Thanks so much for sharing. We're always on the hunt for new, tasty, healthy desserts. :)



    Amy
    @Chobani
    • Posted by claire on
      Thursday, January 17th, 2013
      Yay! I'm glad you like it!
  12. Posted by Elaine @ Cooking to Perfection on
    Wednesday, January 16th, 2013
    Strawberry banana smoothies are a favorite "dessert" of mine, but I'm getting a little tired of them. This looks like a great recipe to try that is just as good for you! YAY!
  13. Posted by Marianna Dayioukla on
    Wednesday, January 16th, 2013
    Definetly going to make it this weekend!!!! Can I skip the whipped topping?????
  14. Posted by Oh My Veggies on
    Wednesday, January 16th, 2013
    YOU ARE A GENIUS! It looks so fabulously fluffy and light. Love this!
    • Posted by claire on
      Thursday, January 17th, 2013
      Oh thank you!
  15. Wednesday, January 16th, 2013
    I need to add strawberries to my grocery list so that this can happen tonight!
  16. Posted by Donna on
    Wednesday, January 16th, 2013
    What could I possibly use as a substitute for the frozen dessert topping?..I live in Europe...and there is no Cool-Whip variant that I can find?...Any ideas?!..This looks positively scrumptious...yet light...and I am hoping to make it if I can find a suitable substitute for the missing ingredient here "across the pond"!!
    • Posted by Marianna Dayioukla on
      Thursday, January 17th, 2013
      I had the exact same question!!! Any ideas???
      • Posted by claire on
        Thursday, January 17th, 2013
        Hi Marianna! See my answer above!
    • Posted by claire on
      Thursday, January 17th, 2013
      Hey! I would suggest making homemade whipped cream with heavy cream, sugar and a bit of vanilla. Make sure it's cold and completely whisked until it forms a peak. That could work!
  17. Posted by dana on
    Saturday, January 19th, 2013
    I just made it with Chobani 2% Strawberry-Banana--it is SO delicious. Thank you!!
  18. Posted by Penny Fleming on
    Monday, February 11th, 2013
    how long will this keep? Can I keep them in the freezer until ready to eat?