No Count Blackberry Mousse Gateau

As soon as I saw the front cover photo of this month’s WW magazine, I just knew I’d have to try to make a No Count version and yesterday I finally managed it.  I made the gateau in the morning and then left it for the required 8 hours, in the fridge, before serving it.  It was with some trepidation that I removed it from the cake mould but I was over the moon at the finished product.  This is definitely one to try!


Ingredients (serves 8):

  • 200g Ready Brek
  • 4 flat tbsp Splenda
  • 1 heaped tsp baking powder
  • 1 heaped tsp cinnamon
  • 32g Flora light, melted (4g per person is free)
  • 3 tbsp olive oil
  • 2 tsp vanilla extract
  • 4 eggs
  • 200ml skimmed milk

For the mousse filling:

  • 500g 0% fat Greek yogurt (I used ‘Total’) – at room temperature
  • 3 gelatine leaves
  • 350g blackberries (I used frozen ones and thawed them before using)
  • 3 flat tbsp Splenda
  • 1 egg white


  1. Pre-heat the oven to 170C.
  2. In a bowl, mix the Ready Brek, 4 flat tbsp Splenda, baking powder and cinnamon.
  3. In a separate bowl, mix the milk, vanilla extract, Flora, olive oil and eggs. Pour this mixture into the other bowl and mix.
  4. Pour the mixture into a round cake tin – I used a silicone one which was 20cm in diameter.
  5. Place in the oven and bake for 35 – 40 mins.
  6. Once cooked, allow the cake to cool for ten minutes before turning out onto a wire rack to cool completely.
  7. While the cake is cooling, make the mousse. Begin by soaking the gelatine leaves in cold water for 5 minutes.
  8. Put the blackberries in a pan with the 3 flat tbsp Splenda and cook over a medium heat for about 5 minutes, stirring occasionally.
  9. Take the gelatine leaves, squeezing any excess water out, and place in with the blackberries. Stir until they have dissolved.
  10. Leave to cool, for about 15 minutes, and then stir in the yogurt.
  11. Whisk the egg in a separate bowl, until it has thickened, and then fold it into the mousse.
  12. Once the cake has cooled, cut it in half horizontally.
  13. Place one half back into the silicone cake mould and spoon the mousse over the top.
  14. Place the other half of the cake on top. Cover with cling film and place in the fridge for at least 8 hours.
  15. When ready to serve, turn the silicone mould upside down and carefully release the cake onto a plate.
  16. I dusted mine with Natvia Icing Mix which is free on No Count and topped with frozen raspberries.
  17. Serve and enjoy!

25 thoughts on “No Count Blackberry Mousse Gateau”

  1. Thanks Helen I will try my best to slice it through the mixture tasted lush in fact I would prob quite happily eat this sponge on its own with custard …. I am thinking of trying the brownie recipe …. which do you prefer of these two ?

    1. Morning Ruth, both cakes taste delicious but I think the brownies just have the edge – they’re particularly good eaten warm. Hope you have a lovely day today, and hope the brownies turn out ok if you decide to give them a go. Helen xxx

  2. I am going to have a go at this..l. Do you think it would freeze? I am concerned that there’s only the two of us and it might not keep

    1. Hi Ruth, I know the sponge freezes well but I’m not sure about the middle part of the cake. Hopefully it will be OK for you:-) Helen xxx

      1. Hinhelen, I have done the sponge but for some reason it doesn’t seem to have risen much, not enough to slice in half and make two sections… Not sure what’s happened….😳

        1. Oh no Ruth, it doesn’t rise much but there should definitely be enough to slice in two. Really sorry to hear it hasn’t worked out. Helen xxx

  3. Made the blackberry one from the magazine which was nice , then found your recipe… I’ve altered it to make a lemon one …. ( didn’t want another blackberry one) …. love it. Was a bit doubtful about the sponge bit but it’s lovely.
    Your recipes keep me on track xx

    1. Thank you Carol! I’m really glad you like the NC sponge – it’s really opened up the possibilities on NC now. I bet a lemon one is delicious – enjoy! 😋😋💕 Helen xxx

    1. Hi Dawn, I don’t think blitzed oats would work as well with this recipe. The mixture rises quite nicely and is very sponge-like which I don’t think you’d get with using blitzed oats. I’d say give it a try but it’s a lot of trouble to go to if it doesn’t work out. Sorry, Helen xxx

  4. Looks great! I was wondering if you recommend or have you tried an alternative to the artificial sweetener that you normally use in your dessert recipes? Thanks, Fiona

    1. Thanks Fiona! There’s not a lot of choice re sweeteners if you’re following the No Count plan so I tend to stick with Splenda and the sugar-free syrups. Myprotein also do flavour drops which some people use. You only need a couple of drops to add a bit of flavour, rather than sweetening it. Helen xxx

    1. Think this recipe is slightly different than the one in the magazine which is the one I used. Works works out at 3SP per slice. Will definitely give the no count version a go next time x

      1. Hi Fiona, yes this is a different recipe to the one in the magazine. This version is free on No Count, so great for anyone following the No Count plan:-) Helen xxx

    1. Awww thank you Jo! I was so relieved when it didn’t collapse:-) I hope you’re having a successful maintaining journey – it looks like you’re doing fab! Helen xxx

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