Blackcurrant Mousse

  • 20MINS
  • 10MINS
  • 92KCAL

These mousses are light, airy, low on calories and bursting with blackcurrant fruity flavour.

  • Everyday Light pinchofnom.com
  • Gluten Free pinchofnom.com
  • Snacks and Sides pinchofnom.com
Easy Peasy Blackcurrant Mousse pinchofnom.com

NutritionPer Serving

  • Calories92
  • Carbs14g
  • Sugars5.5g
  • Protein9.7g
  • Fat0g
  • Saturates0g

Blackcurrant Mousse - Pinch of Nom Slimming Recipes

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!

This Blackcurrant Mousse is full of sharp, blackcurranty flavours and would be the perfect summery treat to enjoy on a warm evening.

It’s super easy to make with just a handful of really simple ingredients and is deliciously light and airy as well as being low on calories.

When you’re straining your blackcurrants, you need to make sure that you’re using a nylon sieve instead of a metal one, as using a metal sieve with acidic fruits can cause the fruit to react and give your mousse a horrible, metallic taste.

We love this Blackcurrant Mousse served on its own, but it’s also really tasty when served with some crunchy biscuits for dipping or crumbled on the top!

What diets is this Blackcurrant Mousse suitable for?

This Blackcurrant Mousse is suitable for gluten free diets.

It’s also suitable for vegetarian diets but you will need to ensure that you’re using vegetarian gelatine.

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Blackcurrant Mousse recipe?

  • You need to count 2 Points per portion of this Blackcurrant Mousse recipe if you’re on WW Green.
  • You need to count 1 Points per portion of this Blackcurrant Mousse recipe if you’re on WW Blue.
  • You need to count 1 Points per portion of this Blackcurrant Mousse recipe if you’re on WW Purple.

Do you need any special ingredients to make this Blackcurrant Mousse?

All of the ingredients you’ll need to make this recipe should be available in your local supermarket.

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It’s really important to use a nylon sieve like this one to strain your blackberries and not a metal one.

pinch of nom amazon image

You’ll also need some 300ml serving dishes to pour your Blackcurrant Mousse into.

pinch of nom amazon image

How many calories are in this Blackcurrant Mousse?

There are 92 calories per portion in this Blackcurrant Mousse, which means it falls into our Everyday Light category. 

This Blackcurrant Mousse is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers. 

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Step 1

Place the blackcurrants in a small saucepan with the granulated sweetener and 1 tbsp of the water.

Step 1 pinchofnom.com

Step 2

Cover the saucepan with a lid and place over a low heat. Gently cook for 10 minutes, until the blackcurrants have burst open and have softened.

Step 3

Place a nylon sieve over a medium mixing bowl. Pour the cooked blackcurrants and cooking juices into the sieve.

Step 3 pinchofnom.com

Step 4

Using a wooden spoon, push the blackcurrants and juices through the sieve into the bowl. Discard the blackcurrant skins and pips left in the sieve.

Step 4 pinchofnom.com

Step 5

You should now have 100ml of blackcurrant syrup in the bowl. Allow to cool.

Step 6

Once cooled, stir in the yoghurt until completely combined with the blackcurrant syrup.

Step 6 pinchofnom.com Step 6 pinchofnom.com

Step 7

Heat the remaining 1 tbsp water until it is hot, but not boiling and place in a small cup. Sprinkle on the gelatine and stir until dissolved. You can stand the cup in a small bowl of hot water to help the gelatine to dissolve if needed.

Step 7 pinchofnom.com

Step 8

As soon as the gelatine has dissolved into a clear, lump free liquid, immediately pour it into the blackcurrant and yoghurt mixture. Whisk with an electric whisk, on the high setting, for 4 – 5 minutes, until thickened and frothy.

Step 8 pinchofnom.com

Step 9

Pour into 4 x 300ml serving dishes and place in the fridge for 2 – 3 hours until set.

Step 9 pinchofnom.com

Step 10

Decorate with a few fresh blackcurrants if wished, and serve at once.

Step 10 pinchofnom.com

Blackcurrant Mousse - Pinch of Nom Slimming Recipes

What could I serve with this Blackcurrant Mousse?

This Blackcurrant Mousse is delicious when served by itself, or with some crunchy biscuits like any of the following:

Cranberry and Almond Oat Cookies pinchofnom.com
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  • 272KCal
Gingerbread Bites pinchofnom.com
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Double Choc Chip Cookies pinchofnom.com
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Chocolate and Orange Biscuits pinchofnom.com
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How do you know when your Blackcurrant Mousse is ready?

You should cook your blackcurrants until they have burst open and softened, which should take around 10 minutes.

You’ll then need to chill your Blackcurrant Mousse for 2 – 3 hours or until set.

How long can you keep this Blackcurrant Mousse in the fridge?

You can keep this recipe in the fridge for 1 – 2 days, covered with clingfilm.

Can I freeze this Blackcurrant Mousse?

No, this recipe is not suitable for freezing.

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Blackcurrant Mousse

These mousses are light, airy, low on calories and bursting with blackcurrant fruity flavour.
  • Prep Time
    20 MINS
  • Cook Time
    10 MINS
  • KCals 92
  • Carbs 14G
  • WW Points:
  • 2 Green
  • 1 Blue
  • 1 Purple

Ingredients

  • 150 g fresh blackcurrants stalks removed
  • 2 tbsp white granulated sweetener
  • 2 tbsp water
  • 300 g fat free Greek yoghurt
  • 2 tsp powdered gelatine
  • handful of extra blackcurrants and blackcurrant leaves to decorate

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

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Instructions

  1. Place the blackcurrants in a small saucepan with the granulated sweetener and 1 tbsp of the water.
  2. Cover the saucepan with a lid and place over a low heat. Gently cook for 10 minutes, until the blackcurrants have burst open and have softened.
  3. Place a nylon sieve over a medium mixing bowl. Pour the cooked blackcurrants and cooking juices into the sieve.
  4. Using a wooden spoon, push the blackcurrants and juices through the sieve into the bowl. Discard the blackcurrant skins and pips left in the sieve.
  5. You should now have 100ml of blackcurrant syrup in the bowl. Allow to cool.
  6. Once cooled, stir in the yoghurt until completely combined with the blackcurrant syrup.
  7. Heat the remaining 1 tbsp water until it is hot, but not boiling and place in a small cup. Sprinkle on the gelatine and stir until dissolved. You can stand the cup in a small bowl of hot water to help the gelatine to dissolve if needed.
  8. As soon as the gelatine has dissolved into a clear, lump free liquid, immediately pour it into the blackcurrant and yoghurt mixture. Whisk with an electric whisk, on the high setting, for 4 - 5 minutes, until thickened and frothy.
  9. Pour into 4 x 300ml serving dishes and place in the fridge for 2 - 3 hours until set.
  10. Decorate with a few fresh blackcurrants if wished, and serve at once.

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