Creamy Strawberry Mousse
- 1 of 4 Sprinkle gelatin over cold water in saucepan; let stand 1 minute to soften. Stir over low heat until gelatin is dissolved, about 1 minute. Remove from heat.
- 2 of 4 Place berries, granulated sugar and gelatin mixture in food processor or blender. Whirl to puree. Pour into bowl. Chill until mixture mounds when dropped from spoon, 1 hour.
- 3 of 4 Beat cream and confectioners sugar in chilled bowl until soft peaks form. Stir one-quarter of cream into strawberry puree to lighten mixture. Fold in remaining cream.
- 4 of 4 Spoon into 6 stemmed glasses or dessert bowls, dividing equally. Chill for 2 hours. Or, after lightening puree with cream, layer remaining whipped cream with strawberry puree in stemmed glasses. Garnish with strawberries. Makes 6 servings.
Servings Per Recipe: 6
Per Serving: 54 mg chol., 9 g sat. fat, 16 g carb., 15 g Fat, total, 199 kcal cal., 2 g pro., 18 mg sodium