• Strawberry Mousse



     3 1/2 cups

     1/4 cup

     1 tsp

     2 oz   (about 3 tbsp)

     1 1/2 cups

    strawberries, hulled (plus a few sliced for garnish)


    unflavored gelatin

    low fat cream cheese, softened

    low fat Greek yogurt


     1. Pulse strawberries in food processor until most pieces are 1/4 to 1/2 inch thick (about 10 pulses).

     2. Transfer strawberries to a bowl and stir in 1/8 cup sugar (do not clean food processor).

     3. Cover bowl and set aside for 45 minutes, stirring occasionally.

     4. Strain process strawberries using a fine-mesh strainer into a bowl.

     5. Take 2 tbsp strawberry juice and mix with gelatin and set aside.

     6. Put remaining strawberry juice in a small pot and heat over medium high heat for 5 - 10 minutes.

     7. Return strawberries to food processor and process until smooth (15 - 20 seconds).

     8. Remove stawberry juice from heat and add gelatin mixture and stir until gelatin is disolved

     9. Using a mixer fitted with a whisk whip yogurt for about 2 minutes.

     10. Add cream cheese and remaining 1/8 cup sugar to yogurt and whip for about 1 minute

     11. Add strawberries and stawberry juice to yogurt mixture and mix until combined

     12. Spoon into dishes and chill for about 4 hours

     13. Before serving garnish with sliced strawberries

    Makes 6 - 1/2 cup servings