strawberry-margarita mousse

Makes 8
Prep 30 m
Chill 360 m
Chill or overnight.



Select a medium-size souffle dish:

  1. 1 of 6 The bottom should measure 6 inches across and it will take 5-1/2 cups water to fill it up to the top. Prepare the souffle dish: Cut a piece of nonstick aluminum foil 25 inches long; fold it in half lengthwise with the nonstick side out. Wrap it around dish with the folded edge up. Press the two ends together; fold twice to make the foil fit tightly around the dish. The collar will rise about 3 inches above top of dish.
  2. 2 of 6 Place gelatin in small heatproof bowl. Add boiling water and stir until gelatin is completely dissolved, 2 to 3 minutes. Let cool 10 minutes.
  3. 3 of 6 Meanwhile, place berries, sugar, juice and tequila in food processor and process until berries are pureed. Pour into large bowl.
  4. 4 of 6 Stir dissolved gelatin into strawberry mixture until well combined. Using wire whisk, gently fold in whipped topping until no white streaks remain, 2 minutes. Pour into prepared dish, smoothing top. Refrigerate until set, 6 hours or overnight.
  5. 5 of 6 To serve, carefully remove collar. Gently press sugar onto exposed sides of mousse and garnish with lime and strawberries, if desired.
  6. 6 of 6 Makes 8 servings.
Nutrition Information for strawberry-margarita mousse
Servings Per Recipe: 8
Per Serving: 33 g carb., 7 g Fat, total, 236 kcal cal., 0 g fiber, 0 g pro., 0 mg chol., 7 g sat. fat, 4 mg sodium