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This strawberry dessert brings back fond childhood memories for many of us, which is why today, I’ve brought you a healthy version of this delicious pink mousse. Because those traditional Petit Suisse options on store shelves aren’t recommended.
Petit Suisse- lots of sugar and not a whole lot of strawberries
Always pay attention to the labels. What stands out among the ingredients found in store-bought Petit Suisse is the high amount of sugar. Each individual Petit Suisse has 6.4% grams of sugar under different names (sugar, fructose, glucose syrup, modified starch), which makes up about 32 to 43% of what a child should consume in a whole day. If he eats two, (which is what I did as a kid) you’ve already eaten 13 grams of sugar for the day! Do you remember their advertising campaign ” They always give me two”? Outrageous!
Although it is sold as a strawberry dessert, it actually only contains 5.4% strawberry, a ridiculously low amount, especially when you consider that the strawberries aren’t even whole but rather in the form of strawberry pulp from concentrate. This may come as quite a shock to most parents who may have assumed it contained higher amounts of real strawberries and used this treat as a way to replace fruit.
So, that gives us pause to think… with such a low concentration of real strawberries where does its pink color and strawberry smell come from?! Well, if we look at the label it likely comes from colorants (carmine) and added flavorings.
It’s more than possible to have a healthy Petit Suisse
The recipe I’ve prepared for you DOES have real fruit. I’ve decided to go with raspberries as they are a little more intense than strawberries. It’s wilder, sweet, and yet sour at the same time. The combo is irresistible 🙂
I achieved its creamy texture by mixing cream cheese, milk, crème fraîche, and agar-agar.
Wondering what agar-agar is? Well, it’s a gelatin-like product that comes from seaweed and is used as a thickener to make mousses or jams. It has no flavor and is totally natural – no starches!
To give this recipe its sweet touch, I used honey. If you are still eating sugar, I recommend that you gradually replace it with other ingredients. It’s all about educating your palate, I encourage you to try doing this. I guarantee you will see how little by little your body will need less and less sugar. If you want to know more about this topic, don’t miss the article in this post.
To garnish this Petit Suisse I can’t think of anything better than a few pieces of Raspberry Chocolicius and Cocoa Nibs, chocolate and raspberry is one of my favorite flavor combos.
- 250 gr raspberries
- 125 gr cream cheese
- 50 ml milk
- 1 agar sheet
- 1 tablespoon honey
- 2 tablespoons crème fraîche
- 1 bar Raspberry Chocolicius and Cocoa Nibs
Heat the cheese, together with half of the milk, and the honey in a saucepan over medium heat.
Throw in the chopped raspberries and let them cook until soft.
Remove from heat and mash the mixture. Then pass it through a sieve to get out any large chunks.
Mix the crème fraîche with the remaining milk.
Return the raspberry mixture to the heat, and add in the crème fraîche with the milk and the agar-agar. Leave for 10 minutes to thicken.
Garnish with pieces of Raspberry Chocolicius and Cocoa Nibs.