Strawberry Mousse

Strawberry Mousse

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.

Strawberry Mousse
 
Prep and Cool time
Total time
 
Author:
Recipe type: Dessert, Gluten-Free, Low-Carb
Yield: 6 servings
Ingredients
  • 12 oz fresh sweet strawberries, tops removed (a typical box has 16 oz - save the rest for garnish)
  • ⅓ cup sugar (use xylitol* for a low-carb mousse)
  • ½ tablespoon fresh lemon juice
  • 2 very fresh, large egg whites**
  • ½ teaspoon pure vanilla extract
Instructions
  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.
  2. Processing in a food processor for so long achieves a smooth texture, so there’s no need to strain the mixture. It also adds air, which turns this mixture into a mousse.
  3. Transfer the mousse to individual dishes and serve. You can make this strawberry mousse 2 hours in advance and keep in the fridge until ready to serve.
Notes
*Why I believe xylitol and erythritol are safe; the low-carb version contains 57 calories, 4 grams carbs and 3 grams of sugar.

**Consuming raw eggs carries a slight risk of salmonella or other food-borne illness. To reduce this risk, 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.
Nutrition Per Serving
Serving size: ½ cup; Calories: 67; Fat: 0g; Carbohydrates: 15g; Sugar: 14g; Sodium: 19mg; Fiber: 1g; Protein: 1g

 
Strawberry Mousse

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