Nutrition Facts
Servings Per Recipe: 8
Serving Size: 1 serving
Amount Per Serving
Calories 91.1
Total Fat 0.6 g
Saturated Fat 0.2 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.1 g
Cholesterol 2.5 mg
Sodium 95.6 mg
Potassium 102.8 mg
Total Carbohydrate 15.9 g
Dietary Fiber 3.7 g
Sugars 8.8 g
Protein 7.4 g
Vitamin A 1.1 %
Vitamin B-12 0.0 %
Vitamin B-6 1.3 %
Vitamin C 19.9 %
Vitamin D 0.0 %
Vitamin E 1.0 %
Calcium 23.7 %
Copper 6.6 %
Folate 2.9 %
Iron 4.4 %
Magnesium 5.2 %
Manganese 25.7 %
Niacin 2.1 %
Pantothenic Acid 1.0 %
Phosphorus 2.5 %
Riboflavin 2.5 %
Selenium 0.9 %
Thiamin 0.9 %
Zinc 2.5 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Creamy Chocolate-Raspberry Mousse

View the full Creamy Chocolate-Raspberry Mousse Recipe & Instructions

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Creamy Chocolate-Raspberry Mousse

65 calories of Lucerne Plain Fat Free Yogurt, (4 oz)

20 calories of Raspberries, (0.13 pint as purchased, yields)

6 calories of Cocoa, dry powder, unsweetened, (0.50 tbsp)

0 calories of Splenda No Calorie Sweetener, (0.25 tsp)

Nutrition & Calorie Comments  

Ok, but not great, unless you have a thing for yogurt tang! Still prefer stirring in some cocoa powder into lite Cool Whip, and no need of any sweetener.There are some mousse like products you can buy, sugar free, you just mix with non fat milk. San Sucre, comes in quite a few flavors.
Great idea but using Splenda makes it unhealthy so a bit of sugar is better for us.
This was really good. Did add benefiber and it did thicken it like mousse.
Just use a small amount of real sugar instead of artificial sweetener
I used Oikos Triple Zero Vanilla Greek yogurt & did not add any sugar as I thought it was already sweet enough. Very good.
I love chocolate desserts that are not calorie disasters
I added a little more splenda and then added a bit of brown sugar splenda. It was still bitter. I'm not going to make it again.
Would use fat free syrup instead of cocoa and less sweetner. The syrup would blend easier. Sounds great