- 1 cup finely chopped strawberries
- 1/2 cup sugar, divided
- 5 tblsp water, divided
- 3/4 tsp unflavored gelatin
- Dash of salt
- 2 large egg whites
- 1/4 tsp vanilla extract
- 1/2 cup heavy whipping cream
Here I am, back to strawberries today. I really think that this the the hip food right now. Before I get started I just wanted to remind everyone that my giveaway for a Zoku Quick Pop Maker is still going on! Be sure to head over and enter before this Friday for your chance to win one of these fun little gadgets that are perfect for summer.
In the past I have made more indulgent versions of mousse but today I’m making a lightened up version from Cooking Light. Fresh strawberries bring a delicious flavor to this fluffy mousse and there are only 150 calories in a serving. So dig in!
Combine the strawberries and 1 tablespoon of sugar in the bowl of a mini food processor and let them sit for 10 minutes. I was really excited to use my KitchenAid Hand Blender again because it has a food chopper attachment! Once 10 minutes have ellapsed process until the strawberries are smooth.
In a large bowl combine the gelatin and 2 tablespoons of water and let it sit for 5 minutes.
Place 6 tablespoons of sugar, the remaining 5 tablespoons of water and a dash of salt in a medium saucepan. Bring the water to a boil and continue to stir until the sugar melts. Using a candy thermometer, bring the temperature to 240° and then remove from the heat.
I was also very excited to use my new OXO 3-in-1 Egg Separator to gather my egg whites for this recipe. This is a snazzy tool that I received and it sits right on the side of my bowl while I crack my eggs and offers a small lip on the side to catch drips and shells. It’s pretty EGGciting! Okay, back to the mousse. Combine the egg whites with the gelatin mixture and beat on high-speed until foamy. Gradually add the remaining 1 tablespoon of sugar and continue to beat on high until soft peaks form. Gradually pour the hot sugar mixture into the beaten egg whites and beat at medium speed, then high speed until soft peaks form once again. Beat in the vanilla.
In a separate large bowl beat the whipping cream until stiff peaks form. Gently fold 1/4 of the egg white mixture into the whipping cream and then add in the remaining egg mixture. Fold in the strawberry mixture and then divide the mousse amongst 6 dessert cups. Refrigerate the mousse for 6 hours before serving. Garnish each dessert cup with a sprig of mint and chopped up strawberries for a deliciously low-calorie dessert!