This recipe is a little more time consuming, but the taste is light and wonderful. I added a pirouette cookie for an additional 1 point, but that is optional.
Serves 6 ( 4 points +)
- 1 c. finely chopped strawberries
- ½ c. sugar, divided
- 5 T. water
- ¾ tsp. unflavored gelatin
- dash of salt
- 2 egg whites
- ¼ tsp. vanilla
- ½ c. heavy whipping cream
Combine chopped strawberries and 1 T. sugar in a food processor. Let stand 10 minutes. Process until smooth.
Pour 2 T. water in a large bowl. Sprinkle with gelatin and let stand for 5 minutes.
Place 6 T. sugar, 3 T. water and dash of salt in a small heavy saucepan over medium heat;. Bring to a boil, stirring just until sugar dissolves. Cook, without stirring about 4 minutes.
Add egg whites to gelatin mixture; beat with an electric mixer until foamy. Gradually add remaining 1 T. sugar, beating at high speed until soft peaks form. Gradually pour hot sugar syrup into egg white mixture, beating first at medium speed and then at high speed until stiff peaks form. Beat in vanilla.
Place cream in a large bowl; beat with a mixture at high speed until stiff peaks form. Gently fold ¼ egg white mixture unto whipped cream. Fold remaining egg white mixture into whipped cream. Fold in strawberry mixture.
Spoon about ½ c. mousse into 6 dessert cups and chill for 2 hours or until set.
from "Cooking Light"