Yes, another strawberry recipe! It’s strawberry season and I’m so grateful for local fresh strawberries, perfectly red and ripe and delicious. This strawberry mousse is delightful – airy and light, not too sweet, with a rich strawberry flavor and a pretty pink color. Do use sweet, ripe strawberries for this recipe.
I discovered this mousse at a friend’s house – she served it as dessert after a wonderful, light and fresh, al fresco dinner. I make the same recipe, but with less sugar (she used 1/2 cup). My only complaint is that it’s capricious- it sometimes produces a true mousse-like texture with lots of air and volume (as shown in the photo above), and sometimes the mousse is more liquid. Not sure what it is – could be the water content in the strawberries, the freshness of the egg whites used… who knows. Regardless, even when I can’t achieve a classic mousse texture, this strawberry dessert is incredibly fresh-tasting and delicious.
Serving size: 1/2 cup
Makes 6 servings
Total time: 15 minutes
12oz fresh sweet strawberries, sliced (a typical box has 16oz – save the rest for garnish)
1/3 cup sugar
1/2 tablespoon fresh lemon juice
2 *fresh* large egg whites
1/2 teaspoon pure vanilla extract
1. Place everything in food processor. Process 10 minutes, stopping once to allow the machine to rest a bit and to scrape the sides using a spatula. Processing in a food processor for so long achieves a smooth texture, so no need to strain, and also adds air, which turns this mixture into a mousse.
2. Transfer to individual dishes. Serve immediately. You can make this 2 hours in advance and keep in fridge until ready to serve.
Nutrition per serving
Total Fat 0.2 g
Saturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 19.4 mg
Total Carbohydrate 15.2 g
Dietary Fiber 1.3 g
Sugars 14.1 g
Protein 1.7 g
Weight Watchers Points Plus: 2 points
*Raw Egg Warning
Consuming raw eggs carries a slight risk of salmonella or other food-borne illness. To reduce this risk, please use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.