Strawberry Blender Mousse Recipes

Steps:

• Put the sweetened condensed milk, strawberries, sugar and lime juice in a blender. Blend until smooth and well mixed. Transfer to a bowl. Using a rubber spatula, fold in the lime zest and thawed frozen whipped topping until thoroughly combined.
• Scoop into 6 pretty glasses and add a vanilla wafer to each serving.

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.

Steps:

• Combine strawberries with sugar and juices in blender and blend until smooth.
• Add orange liqueur and pour into refrigerator ice cube trays for freezing. Freeze until mixture is partially frozen.
• Transfer to a large bowl and beat until mushy.
• Return to trays and freeze until firm. To serve, leave in refrigerator for 45 minutes before serving. To make sorbet into a mousse: After mixture is partially frozen, beat until mushy. Fold in one stiffly beaten egg white and one-half cup heavy cream, whipped. Follow remaining directions. Or follow directions through first freezing and make several days ahead. Freeze until firm. Two hours before serving, allow to sit at room temperature 15 to 20 minutes. Then beat in blender until mushy and continue with directions.

Steps:

• Place half the strawberries in a bowl and sprinkle with the granulated sugar and kirsch.
• Let macerate for 15 minutes.
• Puree the remaining strawberries together with the confectioners' sugar in a blender.
• Whip the cream to stiff peaks.
• Reserve a quarter of the whipped cream for garnish and refrigerate.
• Carefully fold the remaining cream into the pureed strawberries.
• Arrange the macerated strawberries in 4 balloon-shaped wine glasses, reserving a few strawberry slices for garnish.
• Fill the glasses with the strawberry cream, cover with plastic wrap, and refrigerate for a few hours.
• Pipe the reserved whipped cream through a pastry bag fitted with a star tip over the mousse and decorate with the remaining sliced strawberries.
• Variation: Substitute an equal amount of raspberries for the strawberries.

Steps:

• In a blender combine strawberries, cream cheese and confectioners' sugar. Blend until mixture is smooth. Pour into mixing bowl and fold in cool whip. Spoon mixture into glasses and chill at least 3 hours. To serve top with additional whipped topping, sliced strawberries and sliced almonds.