LIGHT STRAWBERRY MOUSSE
A light and fluffy low-fat mousse. A fresh-tasting healthy dessert on a warm day. From "Great Good Food". Cook time includes time for chilling.
Provided by OzMan
Categories Dessert
Time 9h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a blender or food processor, puree strawberries with orange juice and lemon juice until smooth.
- Set aside.
- In blender or food processor, puree cottage cheese and yogurt until smooth.
- Set aside.
- Put water in small saucepan.
- Stir in gelatin; let stand for 1 minute.
- Dissolve over low heat, stirring constantly.
- Add 1/3 cup sugar.
- Cook and stir until sugar has completely dissolved and mixture has thickened slightly.
- Place in a large bowl; whisk until just warm to the touch.
- Do not allow it to jell.
- Slowly whisk strawberry puree and yogurt-cottage cheese puree into the gelatin mixture.
- Place in the freezer for 30-40 minutes, or until quite thick but not set.
- Whisk occasionally so that lumps don't form.
- Beat egg white until soft peaks form.
- Add 1 T.
- sugar and beat until stiff peaks form.
- Gently fold beaten egg white into strawberry-gelatin mixture, blending thoroughly.
- Transfer to a serving bowl or to 4 individual serving bowls.
- Chill for at least 8 hours before serving.
EASY STRAWBERRY MOUSSE
Make this strawberry mousse using just three ingredients. With a purée at the base, it's topped with a creamy mousse for a stunning yet simple summer dessert
Provided by Barney Desmazery
Categories Dessert
Time 15m
Number Of Ingredients 3
Steps:
- Choose four of the best-looking strawberries and set these aside to finish the mousse, then hull and roughly chop the rest. Tip these into a blender or food processor along with the sugar and blitz until smooth.
- Whisk the cream to stiff peaks. Reserve roughly 4 tbsp of the strawberry purée in a small dish, then fold the rest through the whipped cream until it turns an even shade of pink. Divide the reserved purée between four small serving glasses or ramekins. Spoon the mousse over the top, then chill for at least 1 hr. Will keep chilled for up to a day. Just before serving, halve the reserved strawberries and use these to decorate the mousse.
Nutrition Facts : Calories 460 calories, Fat 41 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 20 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.5 milligram of sodium
FRESH STRAWBERRY MOUSSE
With a whipped topping, this strawberry treat from Mary Jo Vanderwest of Grant, Michigan makes a sweet, elegant dessert.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- Crush strawberries; drain and reserve juice. Set berries aside. Add enough water to reserved juice to measure 3/4 cup; pour into a saucepan. Bring to a boil. In a small bowl, combine gelatin and sugar; add boiling juice mixture and stir until gelatin is dissolved. Cool completely. , Stir in crushed strawberries. In a small bowl, beat cream until soft peaks form; fold into berry mixture. Return all to the bowl. Cover and refrigerate for several hours or overnight. Before serving, beat until fluffy.
Nutrition Facts : Calories 423 calories, Fat 30g fat (18g saturated fat), Cholesterol 109mg cholesterol, Sodium 95mg sodium, Carbohydrate 38g carbohydrate (37g sugars, Fiber 1g fiber), Protein 4g protein.
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- In a cup, add the gelatin and tablespoon of water and heat in the microwave for 10 - 15 seconds until dissolved. Give it a stir and set aside.
- Puree the washed strawberries and place in a mixing bowl and add the dissolved gelatin. Give it a good stir. Taste the strawberry mixture and add as much powdered sugar as you wish. I only added 1 1/2 tablespoons as my strawberries were already sweet.
- Whip up the cream until semi stiff. Do not over whip as it will be too stiff. Then add the cream to the strawberry mix and gently combine so you don't knock out the air.
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