Raspberry Spuma

Guys, I think I’ve found the perfect dessert for the summer of 2022. Or better yet, my perfect dessert for this summer.
Enter this Raspberry Spuma: a low calorie, fresh treat that is light and full of flavor.


All you need is 3 ingredients and 10 minutes of your time to make this uh-mazing treat.
It goes like this: Make the raspberry syrup, whip the egg whites with the sugar, fold in the syrup, freeze for a couple of hours, and the job is done.
It's like a mousse but fluffier and more airy, it’s also reminiscent of ice-cream.
Not overly sweet and low on calories, since it’s made with egg whites and fruit.


A no muss, no fuss recipe for what has become my go-to dessert.
Super easy, yet delicious and let’s say it, pretty too. Top with berries and it's perfect even for a fancy dinner. I’m sure you’ll dig it as much as I do.

Raspberry Spuma                                                                                                                                       Print this recipe!
Adapted from NYTCooking

Note: If you prefer to pasteurize the egg whites, set the bowl with the egg whites over a pan of simmering water and using a wire whisk, beat the egg whites and sugar until the sugar dissolves and the egg whites are warm to the touch, about 1 to 2 minutes. Then proceed as per recipe instructions.

Ingredients
Serves 6

2 cups raspberries
½ cup sugar (I used coconut sugar)
4 egg whites

Directions

Place raspberries and ¼ cup sugar in a small saucepan over medium heat. Cook for 5 to 6 minutes, stirring constantly, and mashing the raspberries with a wooden spoon, until it has a liquid consistency.
Remove from the heat and strain through a fine-mesh sieve, pushing with the back of the spoon to extract all the juices. Only the seeds and a few solids should remain. Set the raspberry syrup aside to cool.
In a medium bowl using a handheld mixer (or a stand mixer) beat egg whites until soft peaks form and a pinch of salt and remaining ¼ cup of sugar and continue beating until shiny stiff peaks form, about 5 to 6 minutes.
Using a rubber spatula quickly fold the raspberry syrup into the meringue. Slide the spatula under the egg whites, along the bottom of the bowl and fold it up and over onto itself. Do this two more times until all of the syrup is incorporated.
Transfer to a serving dish, cover, and freeze for at least 2 hours.
To serve, spoon the raspberry spuma into small bowls and garnish with berries.

Nutrition facts

One serving yields 102 calories, 0 grams of fat, 23 grams of carbs, and 3 grams of protein.