Gluten-free strawberry mousse recipe

(2 ratings)

gluten free strawberry mousse
(Image credit: Future PLC)
  • healthy
Preparation Time25 mins plus setting
Cooking Time2 mins
Nutrition Per PortionRDA
Calories100 Kcal5%
Fat4.5 g6%
Saturated Fat2.5 g13%
Carbohydrates11.5 g4%

Our easy gluten-free strawberry mousse is only 100 calories and has 2.5g saturated fat per portion.

You can prepare our gluten-free strawberry mousse ahead of time. The puree is delicious with ice cream or granola and leftovers will keep in the fridge for a couple of days. By using a combination of double cream and 0 per cent fat Greek-style yogurt, we’ve reduced the saturated fat content. This is one of our favourite gluten-free recipes.


  • 400g (14oz) fresh strawberries, trimmed and halved, plus some for garnish
  • 2tbsp lemon juice
  • 4tbsp caster sugar
  • 2 sheets gelatine
  • 140g (5oz) 0 per cent fat Greek-style yogurt
  • 60ml (2 fl oz) double cream
  • 2 egg whites
  • 18g (½ oz) Strawberry crisps or freeze dried strawberries, optional

You will need:

  • small glasses or ramekins




  1. In a food processor, blitz the strawberries and lemon juice until smooth. Push the puree through a sieve to remove the seeds. Set aside 120g (4 oz) of puree and place the rest in a small saucepan with 2tbsp caster sugar. Warm to dissolve but do not allow to boil.
  2. Meanwhile, place the gelatine leaves in cold water for 5mins. Drain then stir into the warm puree and cool. Whisk the yogurt and double cream until thick then fold in the cool strawberry mixture.
  3. Whisk the egg whites until foamy and stiff then add the remaining sugar, 1tbsp at a time, and whisk until thick and glossy.
  4. Fold a little of the egg whites into the strawberry mixture to combine then carefully fold in the rest. Spoon into your glasses or ramekins and refrigerate for an hour minimum or ideally overnight. When ready to serve, spoon over some of the reserved strawberry puree and top with fresh strawberries and the freeze-dried strawberries, if using.

Top tips for making gluten-free strawberry mousse

This recipe uses raw egg whites. According to the NHS website, infants, children, pregnant women and elderly people can eat raw British Lion stamped eggs safely. You can also buy pasteurised egg whites which are safe to consume. We recommend this as the safest option.

If you have lots of bruised strawberries this recipe is fantastic as they all get blended. Look out for discounted strawberries too. You could also make the recipe with frozen strawberries but we recommend allowing them to defrost beforehand.

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Jessica Ransom
Senior Food Writer

Jessica is a freelance food writer, stylist and recipe tester. She previously worked as Senior Food Writer at Future. While at Future Jessica wrote food and drink-related news stories and features, curated product pages, reviewed equipment, and developed recipes that she then styled on food shoots. She is an enthusiastic, self-taught cook who adores eating out and sharing great food and drink with friends and family. She has completed the Level 1 Associate course at the Academy of Cheese and is continually building on her knowledge of beers, wines, and spirits.